Salmon Tikka With Fresh Mango Chutney

Ingredients

• 7 ounces plain yogurt
• 1 tablespoon fresh ginger, finely grated
• 2 garlic cloves, finely grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 4 salmon fillets, skinned (or you may use ocean trout fillets)
• 1 lime, cut into wedges (or lemon)
• 4 ounces baby spinach leaves

Fresh mango chutney

• 1 fresh ripe mango
• 4 tablespoons mango chutney (store-bought or homemade)
• 1 chili pepper, sliced (jalapeno, serrano, etc.-red or green-use 1 small one or to taste)

Directions

1. 1

   Soak the bamboo skewers in water for about an hour to keep from burning.

2. 2

   Combine the yogurt, ginger, garlic, spices, salt and lemon juice in a bowl, mixing well.

3. 3

   Cut the salmon into bite-sized chunks, coat in the yogurt mixture and set aside for about 30 minutes .

4. 4

   To make the mango chutney:.

5. 5

   Peel and dice the mango flesh and mix with the prepared chutney, mint and chilli, adding a little squeeze of lime juice if the mango is really ripe.

6. 6

   Heat the barbecue grill to medium, and oil well.

7. 7

   Thread 3 chunks of salmon onto each skewer and grill for 3 minutes or just until lightly scorched.

8. 8

   Turn and grill the other side very briefly or until done to your liking.

9. 9

   Skewer a wedge of lime on each, and serve with the baby spinach and fresh mango chutney.

10. 10

    Add a dollop of extra yoghurt if you like. Enjoy!

11. 11

    Serves 4.

12. 12

    Tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer.