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Tandoori Salmon Skewers with Cool Raita

Quantity :


Cooking time :

Preparation time:

10 minutes


Salmon Skewers:
  • 60 ml (1/4 cup) tandoori curry paste
  • 30 ml (2 tbsp) canola oil
  • 30 ml (2 tbsp) lime juice
  • 2 ml (1/2 tsp) salt
  • 500 g (1 lb) boneless, skinless salmon 


  1. Spread the cucumber out on a double layer of paper towel.
  2. Pat dry with additional paper towel. Stir the cucumber with the yogurt, mint and salt. Chill until ready to serve. Makes 250 ml (1 cup). 
Salmon Skewers:
  1. Place 8 medium-length wooden skewers in cold water. Soak for 30 minutes.
  2. Meanwhile, whisk the yogurt with the curry paste, oil, lime juice and salt.
  3. Cut the salmon into 1-inch (2.5 cm) pieces. Toss with the yogurt mixture. Let stand for 30 minutes. Thread the salmon onto the soaked skewers. 
Heat the grill to medium-high heat; grease the grate well. Grill the skewers, turning often, for 5 to 7 minutes or until well marked and fish flakes easily. Serve with Raita. 
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