AJWAINI SALMON KEBAB

AN AMRITSARI ADAPTATION.

Fresh water pink fish lightly marinated in ajwain and cream, and barbecued, served with a creamy yogurt dip.

PORTION:

count 200gm piece of fish per portion

INGREDIENTS FOR SALMON MARINADE

200 gms pink salmon (skin on)

1 tsp lightly roasted & crushed ajwain

5 ml Mustard Oil

1 Fresh Lemon

1/2 tsp crushed black pepper To taste, salt

FOR PICKLE GINGER

1 piece thin slice of ginger (about 6cm long)

20ml black vinegar

5gm sugar

2 gm beet (cut into small cubes)

2 gm salt

FOR CREAMY YOGURT DIP

25 gm full cream

50 gm yogurt

5 gm lemon juice Salt to taste

FOR GARNISH

2 gm Arugula lettuce

2 gm Ice berg lettuce

2ml Mustard oil Crushed black pepper, a pinch Salt to taste

METHOD:

Marinate salmon in ajwain, black pepper, mustard oil, lemon juice and salt. Keep it aside for 5 mins.

Put the salmon on the skewer, and cook on the charcoal grill, keep rotating the skewer to cook it evenly.

Try not to overcook salmon. It can easily dry out and should be only just cooked in the centre.

For pickle ginger, mix all the ingredients and soak the ginger slice overnight.

For creamy yogurt dip, beat the cream till soft peak, fold yogurt and rest of the ingredients in cream, keep it refrigerate.

FINAL PLAITING

Take a plate of your choice, place the salmon in the center. Toss the lettuce in mustard oil, lemon juice, black pepper and salt. Place it on side of the salmon.

Put the creamy yogurt dip on top of the salmon.

Now roll the ginger slice and place it on cream.

Serve hot.