Chili Tamarind Salmon Tikka
This is the same marinade as the one used in the chili tamarind pork chop recipe, just on salmon. I like to use farm raised Norwegian salmon. It has a nice amount of fat in the flesh and is better for grilling on skewers.
Equipment
- Food processor or immersion blender
Ingredients
- 1 lb salmon fillets cut into thirds
Marinade
- 1/4 medium white onion
- 1 Roma tomato
- 4 garlic cloves
- 3 dried Kashmiri chilies
- 1/4 tsp cumin powder
- 3 tsp tamarind paste
- 1/4 tsp cayenne pepper
- salt to taste
- 2 tbsp vegetable oil
Instructions
- Soak dried chilies in warm water for 15 minutes.
- Heat up vegetable oil in a sauté pan over medium high heat. Add in the onions, dried chilies, garlic, and tomatoes.
- Sauté for 7 minutes until everything has a slight char. Let cool.
- Add the sautéed ingredients to a food processor or immersion blender. Purée until smooth.
- In a separate bowl, mix together the cumin, tamarind paste, and cayenne pepper along with a tbsp of the water the dried chilies soaked in. Mix that with the chili/tomato purée. Save a 1/4 cup for basting.
- Marinate the salmon for 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the salmon. Place them on a rack on a baking sheet lined in foil.
- Broil for 3 minutes a side. Brush the top side with the extra marinade. Broil for 3 minutes. Flip the skewer, brush with the marinade, and broil for another 3 minutes.
- Let rest before serving.
