Restaurants›Sula Indian Restaurant, Commercial Drive›Peri Peri Salmon Tikka Recipe

Peri Peri Salmon Tikka Recipe

Inspired by Sula Indian Restaurant, Commercial Drive
Time1h
Serves4

Sockeye Salmon marinated in peri peri blend, featuring fiery chilies, garlic and aromatic spice served on a bed of peas pilaf

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Ingredients

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Salmon Marinade

Peas Pilaf

Method

Marinating the Salmon

1

Prepare the Marinade

In a bowl, mix the peri peri spice blend, minced garlic, olive oil, lemon juice, salt, and black pepper to create the marinade.

2

Marinate the Salmon

Coat the sockeye salmon fillets with the marinade and let them sit for at least 30 minutes in the refrigerator.

Cooking the Pilaf

3

Sauté the Onions

In a pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

4

Cook the Rice

Add the basmati rice to the pot, stirring for a minute. Pour in the vegetable broth, and season with salt and black pepper. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes.

5

Add Peas

After 15 minutes, stir in the green peas, cover again, and cook for an additional 5 minutes until the rice is fluffy and peas are heated through.

Cooking the Salmon

6

Grill or Bake the Salmon

Preheat the grill or oven to 400°F (200°C). Grill the marinated salmon fillets for about 6-8 minutes on each side or until cooked through. If baking, place on a baking sheet and bake for about 12-15 minutes.

Serving

7

Plate the Dish

Serve the peri peri salmon on a bed of peas pilaf, garnished with chopped cilantro.