Barbecued salmon skewers with raita
A quick and easy tikka marinade gives salmon a lovely spicy flavour. Bung the skewers on the barbie for a simple, healthy summer supper.
Ingredients
- 75g/2¾oz natural yoghurt
- 1 garlic clove, grated
- 2cm/¾in piece fresh root ginger, peeled and grated
- 2 tsp garam masala
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp mild chilli powder
- ¼ tsp sea salt
- 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
- 2 lemons, very thinly sliced
For the raita
- ¼ cucumber, grated
- 60g/2¼oz natural yoghurt
- large handful fresh mint, finely chopped
- ¼ tsp golden caster sugar
- ½ lemon or lime, juice only
Method
Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.
Meanwhile, soak 4 wooden barbecue skewers in cold water.
To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.
Preheat the barbecue.
Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.
Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.
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