Marinated smoked salmon with yogurt, herbs and spices

Serves 4 serves
- time

A delicious recipe from Reza Mahammad's new book "Reza's Indian Spice". Watch him on "Reza - Spice Prince of India".


For the marinade

3– 4 tbsp yogurt
lightly whisked
1 tsp turmeric
1 tsp chilli powder
3 tbsp wholegrain mustard
3 garlic cloves, crushed
2cm piece of root ginger, grated
3 tbsp runny honey
1–2 green chillies, deseeded if you like, finely chopped
finely grated zest of 1 unwaxed lemon and juice of ½
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped dill
2 tbsp finely chopped chives

For the salmon

600g salmon fillets, pin-boned and cut into 5cm chunks
6 green cardamom pods
4–6 cloves
1 tbsp ghee

Reza Guide to Making

You have to try this, it’s fab. It is not at all difficult, but will be a new technique for many people. It is called dhungar. A piece of smouldering charcoal is sealed in a tray with the salmon, so the smoke is captured in the marinade. It’s a great way of imbuing smokiness if you don’t have a barbecue, and you may well find you start cooking this way with lots of other things, as it’s just amazing... the flavour reverberates at the back of the palate.

Make sure that the salmon is pin-boned (you can ask the fishmonger to do this for you).

You will need a large piece of charcoal to smoke the fish and some bamboo skewers.

In a mixing bowl, combine all the ingredients for the marinade and rub well on to the salmon pieces. Leave to marinate for 30 minutes.

Arrange the salmon pieces in a single layer in a roasting tin, making a space in the centre.

Using metal tongs, heat a piece of charcoal over a gas flame on the hob until it is red hot, then transfer to a small metal bowl. Place the bowl in the centre of the roasting tin.

Sprinkle the cardamom and cloves straight on to the charcoal, then pour the ghee over it. As soon as it starts to smoke, cover the tin tightly with foil to trap the smoke.

Allow to marinate further for a few hours in the refrigerator.

When you are ready to cook, bring the salmon to room temperature while you preheat the oven to 190°C/375°F/gas mark 5.

Soak some bamboo skewers in warm water for 30 minutes. Thread the salmon pieces on to the skewers. Suspend the fish from the skewers over a roasting tin, so none of the fish touches the tin, and put into the oven for six to eight minutes, basting the salmon with any of the leftover marinade.

Remove from the oven and allow the salmon to rest on a cooling rack for a couple of minutes before removing the skewers.

REZA'S INDIAN SPICE is available now.

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