Salmon Tikka Hariyali -Herb Infused Salmon Tikka
To get some post cookbook mojo flowing, we have this Salmon Tikka Hariyali. Or Herb Infused Salmon Tikka. The word hariyali, comes from the Hindi word Hara or green. However, its use in cooking is flexible. It can mean any kind of green infusion. Often found in the marinade. I have found that fresh herbs do get a little lost in the marinade.
In my recipe for Salmon tikka or kebabs. I brush with an indecent amount of mint and cilantro at various points. In addition to the fresh herbs the marinade uses a good amount of fresh ginger for brightness. So this is a fresh and bright recipe. It gets done easily in the oven or air fryer. The richness of salmon needs very little else.
A fun part of the book launch has been a blogger cook off. A group of six bloggers have cheerfully joined the fray. They are cooking with my classic green mint chutney. The result – a wonderful assortment of ideas So, Susan Lester at Create Amazing Meals meshed this with Fresh Watermelon, very seasonal and very Indian,
Laura Tabbaca at The Spiced Life paired it with cauliflower to make a Cauliflower Chat.
Susan Pridmore over at The Wimpy Vegetarian made a chutney infused rice dish that sounds oh so good!
Trish at In Fine Balance, made her own parsley-based variation and tossed it with potatoes, Felice at All That’s left are the crumbs, tried a Chutney and Cheese pairing,
Joy at Get Cooking had the same idea.
All of this and I wanted to work with herbs myself. For the basting, I am using a chunky chutney. It works so well with the salmon. I love to serve this over a fresh salad. Today’s version had some fresh citrus for good measure.
Satisfying and easy. And all of this comes together perfectly in 25 to 30 minutes. A little more time to marinate the salmon is a good added bonus.
A green and fragrant version of tandoori salmon kebabs.
Ingredients
- 1/3 cup low fat yogurt
- 11/2 tablespoons of tandoori masala
- 1 teaspoon salt
- 1 piece (about 1 and 1/2 inches) fresh ginger
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 1 teaspoon dried mint
- 11/4 pounds of salmon fillet cut into 2-inch pieces
- Skewers if desired
- 2 tablespoon olive oil
- 1/4 cup finely minced cilantro
- 1/4 cup finely minced mint
- 2 tablespoons of oil, optional
- 2 tablespoons mint chutney to finish
- Cilantro and sliced onions to garnish
Instructions
- Place the yogurt, tandoori masala, salt, ginger, kasuri methi and dried mint in a blender and blend until smooth.
- Marinate the salmon for 15 minutes to an hour.
- Pre-heat the oven to 425 degrees or your air fryer to 400 degrees. Place the salmon on a baking sheet lined with parchment paper and place in the oven or air-fryer. Since the salmon has a good amount of natural oils, you do not need to add any additional oil.
- Allow the salmon to roast for about 12 minutes.
- While it is cooking mix in the fresh mint and cilantro into the olive oil. Baste the salmon liberally with this mixture at 5-minute intervals and cook it for 10 more minutes.
- Enjoy in an assortment of ways.