Suruchi Recipe of the Month
Salmon Kebabs on a banana leafServes 4
5 salmon steaks, each 1 inch thick
120ml vegetable oil
80 ml lemon juice
4 garlic cloves, very finely chopped
1 onion, peeled and chopped
2cm cube of ginger, chopped
1 tsp of salt
1 tsp ground turmeric
1 tsp ground cumin
1 banana leaf
Instructions
In a blender, mix 2 tsps of vegetable oil, the lemon juice, garlic, onion, ginger, tumeric, cumin and 1 tsp of salt. Blend till you have a consistent paste. Place the marinade in a bowl. Cut salmon into bite-sized chunks. Mix it in the marinade and keep it in the fridge for at least an hour – the longer the better. When you're ready to cook, remove the salmon from the marinade, brush it with oil and place it on the grill, on high, for 6 to 7 minutes. Turn it over, brush on some more oil and cook for a further 6 to 7 minutes. The salmon chunks are ready when they are lightly browned. Serve on a banana leaf, with lime or lemon wedges
