Haryali Salmon Tikka
This recipe is from the Haryani region of India, where dairy is commonly used. The salmon is marinated in a cilantro/basil/yogurt based marinade. It can be either grilled or roasted; left as a whole fillet or cut into large cubes and skewered on metal skewers. If you decide to make skewers, the fish will only take 5-6 minutes a side. You can serve the salmon with rice or with parathas, red onion salad, and Greek yogurt. Other fish you can use with this recipe include pomfret, king fish, catfish, or swordfish.
Equipment
- Food processor or immersion blender
Ingredients
- 1 1/2 lbs salmon fillet
- 1 1/2 tbsp ginger garlic paste
- 1 tbsp lime juice
- 1/2 tsp white pepper
- 2 tbsp vegetable oil
Marinade
- 1/2 cup cilantro chopped
- 1/3 cup basil chopped
- 2 green birds eye chilies
- 2 garlic cloves
- 1/2 tsp garam masala
- 1 tbsp lime juice
- 2 tbsp greek yogurt
- salt to taste
Instructions
- Mix together the ginger garlic paste, lime juice, white pepper, and oil in a bowl.
- Marinate the salmon for 5 minutes.
- Purée in a food processor or immersion blender the cilantro, basil, garlic, and green chilies. Add a couple tbsp of water to make a paste if too dry. Put the paste in a bowl.
- Stir in the garam masala, lime juice, yogurt, and salt.
- Marinate the salmon with the paste for 20 minutes.
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the salmon fillet on the baking sheet.
- Roast the salmon fillet for 20 minutes. Let rest before serving.
