I recently purchased the new popular recipe book I’d seen advertised everywhere by Dan Tooms, aka The Curry Guy. I follow Dan on Twitter and when I saw his new book had been published and was available on Amazon I ordered my copy pronto. The first recipe I tried was the tandoori salmon as wanted to give the bbq a dusting off for the first time this year. Dan has kindly granted permission for me to post his recipe on my blog. Thanks Dan, we loved this grilled salmon and served it with some salad and cauliflower rice for a healthy dinner. I halved the recipe as we were only cooking for 2.
The recipe serves 2-3
1 tablespoon finely grated lime zest
1 lime, juiced
1 small bunch finely chopped fresh coriander
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tbsp. finely chopped or pounded green chilli
1 tsp coarsely ground black pepper
2-3 tbsp light soy sauce
2 tbsp soft dark brown sugar
2 tbsp water
2 tbsp rapeseed oil
400g thick-cut salmon fillet, skinned and cut into bite-sized cubes (we used wild Atlantic fillets)
- When ready to cook, fire up your barbecue for direct heat cooking.
- Place all the ingredients, except the salmon, in a large bowl and whisk together. Add the salmon cubes to the marinade and let them soak up the juices for 20 minutes.
- Thread the salmon pieces onto flat skewers and cook over the coals for about 5 minutes (longer if you want the salmon cooked right through), turning regularly so that it takes on that amazing and tasty char, with a slight blackening on the outside.
*We cooked ours on metal skewers and on a gas bbq, they turned out really well.