Salmon is almost like the “steak” of bonefish…it’s ubiquitous, worth the price you pay, can be prepared any number of ways and is served in cultures worldwide. It’s delicious with just the simplicity of butter, lemon and garlic. It’s great raw and fresh in sushi and poke. And it is most succulent when marinated in Indian spices, skewed and grilled or broiled.
Fish Tikka Marinade
1 thumb sized piece of ginger, microplane into a pulp
3-4 cloves garlic, pressed into a pulp
1/3 cup cilantro, minced
Juice of one lemon
1 tbsp Olive Oil
1/4 cup plain (Greek) yohurt
1 tsp ground cumin
1 tbsp hot vindaloo curry powder
1 tsp garam masala
½ tsp turmeric
½ tsp salt, or to taste
Freshly chopped coriander for garnish
Microplane the ginger and press the garlic so you have a nice couple piles of paste. Chop the cilantro, stems and all. Squeeze the juice of one lemon.
Combine all ingredients together.
Peel the skin off the salmon and cut into 1″ chunks. (I used 2 pieces of salmon this size too serves two people.)
Fold the marinade into the salmon and combine until all piece are covered in the marinade. Cover and refrigerate for 30 minutes to an hour. Preheat your galley oven to 400º.
Skewer the salmon onto metal skewers or wooden skewers soaked in water. Place in your pre-heated oven and let roast for about 8 minutes. Light the broiler.
Broil until charred a bit, then turn the skewers and broil the other side. This will take about 5 minutes per side, depending on your boiler.
Fish Tikka Marinade
Ingredients
- 1 thumb sized piece Ginger, microplane into a pulp
- 3-4 cloves Garlic, pressed
- 1/3 cup cilantro, minced
- Juice of one lemon
- 1 tbsp Olive oil
- ¼ cup Plain Greek yogurt
- 1 tsp Ground cumin
- 1 tbsp Hot Vindaloo curry powder
- 1 tsp Garam Masala
- ½ tsp Tumeric
- ½ tsp Salt, or to taste
- Freshly chopped coriander for garnish
Instructions
- Microplane the ginger and press the garlic so you have a nice couple piles of paste. Chop the cilantro, stems and all. Squeeze the juice of one lemon. Combine all ingredients together.
- Peel the skin off the salmon and cut into 1" chunks.
- Fold the marinade into the salmon and combine until all piece are covered in the marinade. Cover and refrigerate for 30 minutes to an hour. Preheat your galley oven to 400º.
- Skewer the salmon onto metal skewers or wooden skewers soaked in water. Place in your pre-heated oven and let roast for about 8 minutes. Light the broiler.
- Broil until charred a bit, then turn the skewers and broil the other side. This will take about 5 minutes per side, depending on your boiler.
