07974070377
Bandari Salmon Kebabs

Serves 4
Ingredients:
½ tsp turmeric
½ tsp cumin
½ tsp ground coriander
¼ tsp ground cinnamon
2 fat garlic cloves, minced
5 cm (2 in) piece of fresh root ginger, peeled and minced
handful of coriander leaves, picked and finely chopped, plus extra to serve
handful of dill, leaves picked and finely chopped
finely grated rind and juice of lime
2 tbsp. Greek yoghurt
olive oil
1 tsp sea salt
¼ freshly ground black pepper
4 fresh salmon filets, about 175-200g each, skinned and cleaned
Method:
1.  Mix all the dry spices together in a bowl and add the garlic, ginger, fresh herbs, lime rind and juice, yoghurt and a couple of tablespoons of olive oil. Season with sea salt and black pepper.
2. Stir well using a fork to break up any clumps of spices.
3. Cover the bowl with cling film and set aside for at least 30 minutes to allow the spice paste to rest.
4. Place the Salmon in a shallow dish. Give the spice paste a good stir and pour over the fish.
5. Use your hands to really work the paste in to the fish.
6. Cover the dish with cling film and place it in the refrigerator for a maximum of 1 hour.
7. Once marinated, remove from the refrigerator and bring the fish to room temperature put onto skewers. And add peppers and onion if you wish..
8. Preheat BBQ or a frying pan over a medium –high heat. When BBQ or the pan is nice and hot, drizzle a little olive oil into the pan.
9. Gently lay the salmon on the BBQ or in the pan and cook for approximately 5 minutes on each side, or until opaque and firm.
10. Transfer the Salmon to plates, leave to rest for 1 – 2 minutes, and then serve with a little extra coriander sprinkled over.