Recipe of the Week: Tandoori salmon tacos from ‘Posh Kebabs’


Every culture seems to have found a way to grill meat on a stick and, more often than not, serve it with a flatbread.

In many places, we might call that kebab or shawarma, but cookbook author Rosie Reynolds looked at all the world’s skewered and wrapped meats to create “Posh Kebabs: Over 70 Recipes for Sensational Skewers and Chic Shawarmas” (Quadrille, $19.99), a collection of recipes connected by this vast category of foods.

Plenty of the recipes are for skewered meats, including Japanese yakitori or Thai satay, but in these tandoori salmon tacos, the salmon isn’t cooked on a stick. Cooking it on a flattop grill on your stove or under the broiler will lightly char the edges and complement the raita, a sauce you could use on countless wraps, tacos and sandwiches.

Tandoori Salmon Tacos

Sometimes it’s great to be given permission to cheat; do just that and buy a good quality tandoori paste. It will capture all the flavors of a decent Indian takeaway in a jar, meaning you can whip up a delicious dinner in minutes.

— Rosie Reynolds

2 tablespoons tandoori paste

1 tablespoon Greek yogurt

1 teaspoon vegetable oil

1 teaspoon ground coriander

4 (4-ounce) skin-on salmon fillets

2 red onions, cut into wedges

For the raita:

1/2 cucumber

Handful mint, finely chopped

Handful cilantro, finely chopped

1/2 garlic clove, crushed

3/4 cup Greek yogurt

1 lemon (1/2 juiced, 1/2 cut into wedges)

Salt and freshly ground black pepper

To serve:

4 tortillas or chapati

Shredded lettuce or spring greens

2 tomatoes, finely chopped

In a bowl, mix the tandoori paste, yogurt, oil and ground coriander. Add the salmon and turn to coat in the marinade, then add the onions and coat with a little marinade, making sure most of it stays on the fish. Set aside.

To make the raita, halve the cucumber lengthways and use a teaspoon to scoop out and discard the seeds, then chop the remaining flesh. Put in a bowl, then stir in the mint, most of the cilantro (reserving a little for garnish), the garlic, sugar, yogurt and lemon juice. Season and set aside.

Heat a grill pan or broiler to high. If using a broiler, put the salmon skin-side up on a baking sheet with the onions and grill for 4 minutes. Flip over and grill for a further 2 minutes, giving the onions a stir — remove any that are getting too charred; they should begin to soften but retain some crunch. If using a grill pan, place the salmon skin-side down with the onions directly on the grill pan and cook for four minutes. Flip and continue cooking until salmon is cooked through.

Heat the tortillas, flake the salmon over each and serve with the onions, lettuce, tomatoes, a big dollop of raita, any reserved herbs and a lemon wedge. Serves 4.

— Adapted from “Posh Kebabs: Over 70 Recipes for Sensational Skewers and Chic Shawarmas” by Rosie Reynolds (Quadrille, $19.99)



Reader Comments ...


Next Up in Austin360 Eats

A quarter sheet pan is plenty big enough to hold all my love
A quarter sheet pan is plenty big enough to hold all my love

Nobody would mistake me for being hip and trendy. I have been wearing clogs - not the same pair, mind you - since the Ford administration. Yet I am YASSing and inserting heart emoji on behalf of the quarter sheet pan, which is surfing a wave of popularity. Deservedly so. There it is on social media, roasting a one-pan meal for two. Toasting a handful...
Harissa-rubbed leg of lamb is fit for any special Sunday meal
Harissa-rubbed leg of lamb is fit for any special Sunday meal

Just when you think there are no new recipes or cooking techniques, America’s Test Kitchen comes in with a surprise, like blooming spices for this harissa-rubbed lamb in the microwave. This dish is from one of the company’s new books, “How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More&rdquo...
‘Black Panther’ director has always sought superheroes who look like him
‘Black Panther’ director has always sought superheroes who look like him

When Ryan Coogler was a kid in Oakland, Calif., an older cousin got him hooked on comic books. “X-Men.” “Spider-Man.” He liked all of them, but he was looking for more. “I went to the comic book shop that was by my school and asked if they had any black characters,” Coogler recalled. That was the moment Coogler discovered...
Food & Wine confirms what Texans already knew about Whataburger: It’s all about the HBCB
Food & Wine confirms what Texans already knew about Whataburger: It’s all about the HBCB

I have been saying this to non-Texans for years: You don’t go to Whataburger and just order a plain, no-frills burger. You go to Whataburger expecting something grand. So you order something grand. And your life is changed forever.  Food & Wine writer David Landsel penned a love letter to the W, shouting out the Chop House Cheddar Burger...
Andrew Zimmern checks out Austin’s Tex-Mex, barbecue and live music hotspots
Andrew Zimmern checks out Austin’s Tex-Mex, barbecue and live music hotspots

Esteemed celebrity chef Andrew Zimmern is back at it with a new food and travel series, and of course the season premiere features one of the country’s most exciting food cities: Austin. The premiere of “The Zimmern List,” which airs Tuesday, March 13 at 8 p.m. on the Travel Channel, features back-to-back episodes with visits to Los...
More Stories