MAKES 8 D C
pinch of saffron threads, pounded
1 tbsp hot skim milk
⅓ cup low-fat plain yogurt
1 tbsp garlic puree
1 tbsp ginger puree
½ tsp salt (optional)
½ tsp sugar
juice of V lemon
½–1 tsp chili powder
½ tsp garam masala
1 tsp ground fennel seeds
2 tsp chickpea flour
1 lb 10 oz/750 g salmon fillets, skinned and cut into 2-inch/5-cm cubes
3 tbsp olive oil, plus extra for brushing
sliced tomatoes and sliced cucumber, to garnish
lemon wedges, to serve
1. Soak the pounded saffron in the hot milk for 10 minutes.
2. Place all the remaining ingredients, except the fish and oil, in a bowl and beat with a fork or a wire whisk until smooth. Stir in the saffron and milk, mix well, and add the fish cubes. Using a metal spoon, mix gently, turning the fish around until fully coated with the marinade. Cover and let marinate in the refrigerator for 2 hours. Return to room temperature before cooking.
3. Preheat the broiler to high. Brush the broiler rack generously with oil and 8 metal skewers lightly with oil. Line the broiler pan with foil. Thread the fish onto the prepared skewers, leaving a narrow gap between each piece. Arrange on the broiler rack and cook 4 inches/10 cm below the heat source for 3 minutes. Brush half the 3 tablespoons of oil over the kebabs and cook for an additional 1 minute. Turn over and brush any remaining marinade over the fish. Cook for 3 minutes. Brush the remaining oil over the fish and cook for an additional 2 minutes, or until the fish is lightly charred.
4. Remove from the heat and let rest for 5 minutes. Garnish with tomato and cucumber slices and serve with lemon wedges.