RECIPE: Spicy fish skewers and fresh pickle by Tom Kerridge

Perfect for pescatarians, these barbecued spiced salmon skewers are served with naan bread and pickled onions.

Marinated in a mix of spices, these Asian-inspired salmon skewers are best cooked on a barbecue.

How to make the spicy fish skewers and fresh pickle

Ingredients:

(makes 8)

8 skinless salmon fillets (about 125g each)

2 large garlic cloves, grated

2.5cm piece of fresh ginger, grated

Juice of 1 lime

200g Greek yoghurt

1tsp Kashmiri chilli powder

1tsp ground turmeric

1tsp ground cumin

2tsp ground coriander

2tsp sweet smoked paprika

Salt and freshly ground black pepper

For the pickled red onions:

2 small red onions

125ml water

125ml white wine vinegar

½tsp fennel seeds

½tsp cumin seeds

1tbsp salt

2tbsp sugar

To serve:

Naan bread or roti

A handful of coriander leaves

1 long green chilli, finely sliced

Lime halves

Sweet chilli sauce

Method:

1. Prepare your pickled red onions an hour or so ahead. Thickly slice the onions and place in a clean jar. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved.

Pour the hot pickling liquor over the onions and leave to cool slightly. Pop the lid on and place in the fridge to pickle.

2. To prepare the salmon, cut each fillet into four equal-sized chunks. Place these in a bowl with the garlic, ginger and lime juice and mix well.

3. In another bowl, mix the yoghurt with the spices and some salt and pepper.

Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour. Meanwhile, if using wooden skewers, soak eight, 16cm long, in water for 30 minutes.

4. Once marinated, thread the salmon onto your skewers, putting four chunks onto each skewer.

5. Place the skewers on the hot barbecue and cook for two to three minutes on each side until golden brown and lightly charred.

Meanwhile, warm the roti or naan on the edge of the barbecue. Once cooked, transfer the skewers to a warm plate.

6. Serve the skewers on the warm naan or rotis. Scatter over a little pickled red onion, some coriander and sliced green chilli.

Serve with lime halves for squeezing over, and sweet chilli sauce on the side

Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge, photography by Cristian Barnett is published by Bloomsbury Absolute, priced £22.

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