Name: Madras-roasted salmon with kachumber salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 460 g salmon fillets; 1 tbsp ginger & garlic paste; 1 tbsp mild madras spice mix; 1/2 tsp turmeric; 1 tsp mild chilli powder; 1 tsp sea salt flakes; 100 g natural yoghurt; 2 tbsp mango chutney; 2 flame baked roti; 1/4 cucumber, deseeded and diced; 1/2 red onion, finely chopped; 2 beef tomatoes, diced; 1/4 small bunch coriander, chopped; 1 green chilli, sliced; 1/2 tsp ground cumin; 2 g granulated sugar, 1/2tsp; 1/2 tsp sea salt flakes; 3 wedges lime, juice half lime

1

Get your barbecue ready for direct grilling over medium-hot coals.

2

In a bowl, mix the garlic and ginger paste, spices, salt and yoghurt into a smooth marinade. Add the salmon and turn to coat completely. Cover and marinate for 30 minutes, then thread onto flat skewers.

3

Meanwhile, combine all the kachumber salad ingredients in a bowl and let it sit for 10 minutes so the flavours mingle.

4

Grill the salmon for 8–10 minutes, turning carefully, until it reaches an internal temperature of 63°C and is nicely charred at the edges. A grill basket makes turning easier and helps stop delicate fillets from sticking or over-caramelising.

5

Toast the Roti dry in a pan, then spread mango chutney over each one, serve with the skewers alongside the kachumber salad.

Method