Ajwani Salmon Tikka

recipe

Ajwani Salmon Tikka

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We tried this salmon dish with a kick at Indian restaurant Cafe Lazeez in London's Soho. You'll never say salmon is boring again. You can find ajwain seeds for this recipe at Indian markets. Or substitute with thyme, cumin or caraway seeds.

Ingredients

800g/1 3/4lb salmon fillets, cut into 60g/2 1/2oz cubes with skin intact
30g/1oz ginger garlic paste
50ml/2fl oz lemon juice
salt, to taste
a tiny pinch of ajwain seeds, also known as carom seeds
MARINADE
200g/7oz yoghurt
15g/1/2 oz chopped fresh dill
15g/1/2 oz red chilli powder
15g/1/2 oz paprika
a pinch of garam masala
salt, to taste
50ml/2fl oz oil

Serves: 4 Preparation: 70 Cook Time: 15 Total Time: 85min

Directions

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Marinate the salmon with the ginger garlic paste, lemon juice, salt and ajwain seeds. Leave to rest in a refrigerator for minutes.
Add the other ingredients, rubbing the spices slowly into the fish to get a good coating.
Again, leave to rest for minutes in the fridge. Preheat the oven to 180C/350F/Gas Mark 4. Skewer the salmon and place in a baking dish in the oven for 15-20 minutes, basting regularly with the melted butter.
Serve with rocket salad.

Source: Cafe Lazeez