Chilli, mint and coriander marinated wild Alaska pink salmon skewers
This recipe is from the Fish in Schools Hero programme, which operates in the UK
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wildalaskaseafood.co.uk.
Cooking tools:
- Blender
- Skewer
- Citrus press
- Microplane
- Kitchen scale
- Rolling pin
- Grill
- Baking sheet
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Cutting board
- Chef's knife
- Peeler
- Plastic wrap
- Aluminum foil
- Kitchen towel
- Refrigerator
Ingredients
- 2 salmon fillets
- 2 cloves garlic
- 3-4 cm piece of fresh ginger
- 2 x 15ml spoon vegetable oil
- 1/2 lime
- ¼ x 5ml spoon chilli powder
- black pepper
- 25g spinach
- 1 x handful fresh coriander
- 1 x handful fresh mint
- 1-2 Thai green chillies
- Juice of 1/2 lime
- 1 x 15ml spoon vegetable oil
- 25g thick Greek yogurt
- 2 x 5ml spoon gram flour
- 30g butter
- 90ml milk
- 150g plain flour
- ¼ x 5ml spoon nigella seeds
- ½ x 5ml spoon fennel seed
- 1 red onion (medium)
- 3 tomatoes
- 1 pinch Chaat masala powder, optional
- ½ lime
- Black pepper, a few twists
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