Salmon Tikka Skewer with Coriander & Pea Soup
Salmon Tikka Skewer with Coriander & Pea Soup
Preparation time:
1 hour 30 minutes
Cooking time:
45 minutes


  • Salmon roe, to garnish
  • Indian sev, to serve


  • 250g plain Greek yoghurt
  • 1 tbs tomato paste
  • 1 tbs lemon juice
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • pinch cardamom
  • 1cm piece fresh ginger, finely grated
  • 1 clove garlic, crushed
  • pinch brown sugar
  • 600g skinless salmon fillets, cut into 3cm cubes


  • 1 tbs olive oil
  • 1kg frozen peas
  • 750ml vegetable stock
  • 1 bunch coriander, leave picked
  1. Method
  2. Notes

  1. To prepare tikka salmon, whisk yoghurt, tomato paste, juice, spices, ginger, garlic and sugar in a large bowl to combine. Add salmon and toss to coat.
  2. Refrigerate, covered, for 30 minutes.
  3. To make soup, heat oil in a large saucepan over medium heat. Add garlic, ginger, chilli and cumin seeds. Cook stirring, until soft and fragrant, but not coloured. Stir in stock and peas. Bring to a boil. Boil until peas are tender. Remove from heat and stir in herbs.
  4. Transfer mixture to a blender in batches and blend until smooth. Pass through a fine sieve. Season.
  5. Scrape excess marinade off salmon pieces and thread onto skewers. Season with salt.
  6. Heat an oiled frying pan over medium-high heat. Cook skewers, turning, until browned all over and cooked as desired.
  7. Serve soup with salmon tikka skewers an sev. Garnish with salmon roe.

• Sev are small crispy noodle pieces (often found in Bombay trail mix) which are sold in packets and available in Indian supermarkets. They add a great crunch to this dish.
• This recipe has been tested.