Tandoori Salmon Skewers
Salmon is one of my favourite things to make in an airfryer, the key is to stick them on skewers, so they are crispy all the way around. Smoked salt is also a great way to get that smokey tandoori flavour with a real tandoor!
Ingredients
- 3 peppers, cut into chunks
- 2 courgettes, sliced into thick rounds
- 500g salmon, cut into bite-sized chunks
- 100g yoghurt
- 1 tbsp tomato puree
- 1 -2 tsp chilli powder
- 1 tbsp garlic and ginger paste
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp smoked salt (or regular salt)
- 1 lemon
- 1 clove garlic grated
- Herby butter
- 2 tbsp butter
- 1 tbsp chopped coriander
- ½ tsp salt
- Wooden skewers
Step 1
Chop the peppers into bite-sized pieces. Slice the courgettes into thick rounds. Cut the salmon into chunks.
Step 2
In a large bowl, combine the yoghurt, tomato purée, chilli powder, coriander powder, garlic and ginger paste, cumin seeds, smoked salt (if using), and lemon juice. Mix well.
Step 3
Add the salmon pieces to the bowl and coat them thoroughly in the marinade.
Step 4
Thread the courgette, salmon, and pepper onto skewers, alternating the ingredients until all are used.
Step 5
Air-fry at 180°C for 12–15 minutes, turning the skewers halfway through, until the salmon is cooked through and slightly charred.
Step 6
Meanwhile melt the butter in the microwave with the garlic. Once melted mix in the salt and chopped coriander
Step 7
Brush with the herby butter and serve with turmeric rice.