Tuesday, December 29, 2015

#341: Salmon Tikka

The word 'tikka' means bits or pieces.  Chicken tikka is one of the most popular tikka dishes, but we shouldn't forget the delicious paneer tikka, aloo (potato) tikka and today's recipe for salmon tikka.  Tikka dishes are cooked over hot coals, and are marinated in yogurt and spices.  Tandoori chicken and chicken tikka are so similar, but generally, tikka dishes are boneless, so you can get right to that charred meat!  

This dish is best served with naan and raita (cucuber and yogurt), but is also delicious with quinoa (think Indian quinoa bowl) or on top of a salad.  Considering we're right around the corner from New Year's (my favorite holiday!), I think this would be great on a small toothpick (skewer one salmon, one red pepper piece, and one onion piece), and passed around before ringing in 2016!  Happy New Year!! 

Salmon Tikka
18 oz. salmon fileet, skinless, boneless and cubed
1 red pepper, cubed
1 small red onion, cubed (small cubes)
2 green chilies, each cut into three pieces
1 teaspoon olive oil (to grease the pan)

For Marinade:
2 tablespoons cilantro, chopped fine
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon ginger, minced
1 cup plain yogurt
1 teaspoon red chili powder
1/2 teaspoon ground cardomom 
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
pinch of black pepper
  1. In a bowl whisk together all of the ingredients for the marinade and set aside.  
  2. Place the salmon, peppers and onions in a bowl with two chopped green chilies; pour the marinade over the mixture.  Let sit in the refrigerator overnight (or at least for 2 hours).  I had marinated and frozen mine, thawed it when I was ready to use, and it was still delicious! 
  3. Preheat oven to 375 degrees Fahrenheit.  Line a baking sheet with foil and grease with the oil.
  4. Place the salmon, onions, peppers and chilies on the baking tray, removing any excess marinade.  Cook for 15 minutes.  Flip and drain off any liquid that is in the pan.  Cook for another 15 minutes.   
  5. The salmon should flake easily when cut into with a fork, then you know it's done.  Take out of the oven and let cool before serving.  

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