Leamington and Warwick Living May - Jun 2024
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That’s<br />
Shallot<br />
UK Shallot help us celebrate this unsung<br />
hero! Find more recipes at: ukshallot.com<br />
SALMON AND<br />
SHALLOT<br />
TANDOORI<br />
SKEWERS<br />
These t<strong>and</strong>oori salmon skewers<br />
are the perfect BBQ recipe for<br />
summer, or they can also be<br />
grilled indoors on a griddle pan<br />
if it’s a classic British summer<br />
of rain!<br />
Serves: 4<br />
Preparation Time: 15 minutes<br />
(plus up to 60 minutes<br />
marinating time)<br />
Cooking Time: 10 minutes<br />
For the quick pickled shallots<br />
4 round shallots, peeled <strong>and</strong><br />
finely sliced<br />
125ml water<br />
125ml white wine vinegar<br />
½ tsp fennel seeds<br />
½ tsp cumin seeds<br />
1 tbsp table salt<br />
2 tbsp golden caster sugar<br />
For the skewers<br />
4 skinless salmon fillets (about<br />
125g each)<br />
2 round shallots, finely chopped<br />
1 large garlic clove, grated<br />
2.5cm piece of fresh ginger,<br />
grated<br />
Juice of 1 lime<br />
100g Greek yoghurt<br />
1 tsp Kashmiri chilli powder<br />
1 tsp ground turmeric<br />
1 tsp ground cumin<br />
2 tsp ground cori<strong>and</strong>er<br />
2 tsp smoked paprika<br />
Salt <strong>and</strong> pepper, to taste<br />
Vegetable oil<br />
To serve<br />
4 naan breads<br />
4 tbsp raita<br />
2 tbsp cori<strong>and</strong>er leaves<br />
1 long green chilli, finely sliced<br />
Lime halves<br />
Prepare the quick pickled<br />
shallots. Place the sliced<br />
shallots in a clean bowl. Put the<br />
water, wine vinegar, fennel <strong>and</strong><br />
cumin seeds, salt <strong>and</strong> sugar into<br />
a small pan over a medium heat<br />
<strong>and</strong> stir until the sugar <strong>and</strong> salt<br />
are fully dissolved. Pour the hot<br />
pickling liquor over the shallots<br />
<strong>and</strong> leave to cool slightly. Cover<br />
the bowl <strong>and</strong> place in the fridge<br />
to pickle.<br />
To prepare the salmon, cut each<br />
fillet into 4 equal-sized chunks.<br />
Place the chunks in a bowl with<br />
the chopped shallots, garlic,<br />
ginger <strong>and</strong> lime juice <strong>and</strong> mix<br />
well.<br />
In another bowl, mix the yoghurt<br />
with the spices <strong>and</strong> some salt<br />
<strong>and</strong> pepper. Add this spiced<br />
yoghurt to the salmon <strong>and</strong> mix<br />
well again. Leave to marinate<br />
in a cool place for at least 20<br />
minutes, or up to an hour.<br />
Once marinated, thread the<br />
salmon onto your skewers.<br />
Brush the hot barbecue or<br />
griddle pan lightly with a little<br />
vegetable oil then lay the<br />
skewers on it. Cook for 2–3<br />
minutes on each side until<br />
golden brown <strong>and</strong> lightly<br />
charred. Meanwhile, warm the<br />
naan on a low heat in the oven.<br />
Once cooked, transfer the<br />
skewers to a warm plate.<br />
Spread the naans with a<br />
tablespoon each of raita. Top<br />
with a salmon skewer. Scatter<br />
over the pickled shallots, some<br />
cori<strong>and</strong>er <strong>and</strong> sliced green<br />
chilli. Serve with lime halves for<br />
squeezing over.<br />
www.minervamagazines.co.uk | 19
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