An amazingly easy to make, restaurant-style Salmon Kebab Skewer at home by Chef Bobby Geetha, which is succulent, moist, full of flavour and absolutely perfect for a hassle-free mealtime prep.
An amazingly easy to make, restaurant-style Salmon Kebab Skewer at home by Chef Bobby Geetha, which is succulent, moist, full of flavour and absolutely perfect for a hassle-free mealtime prep.
Recipe Card
| Ingredients | Quantity |
| Salmon cubes (3 cm cubes) | 4 nos |
| Ginger garlic paste | 7 gm / tsp |
| Mustard oil | 7 gm / tsp |
| Turmeric powder | 3 gm/ ¼ tsp |
| Green chillies, chopped | 3 gm/ ¼ tsp |
| Salt | 4 gm/ ½ tsp |
| Orange juice | 7 gm/ 1 tsp |
| Ginger, chopped | 2 gm/ 1tsp |
| Coconut milk powder | 7 gm/ 1 tsp |
| Red bell pepper | 2 cubes |
| Green bell pepper | 2 cubes |
| Lemon grass skewer | 2 nos |
| Oil | For pan frying |
| Butter | 5 gm/ ½ tsp |
| For Plating | |
| Tadka Mayonnaise | 7 gm/ 1 tsp |
| Corn salad | 7 gm/ 1 tsp |
| Bell pepper, julienned | 7 gm/ 1tsp |
| Chat Masala | 2 gm/ a pinch |
Method of Preparation
- Marinate the salmon cubes with ginger garlic paste, mustard oil, turmeric powder, chopped green chilli, salt, orange juice, chopped ginger and coconut milk powder. Mix well
- Now put the red and green bell pepper cubes into the marinade and mix well.
- Skewer and arrange the bell pepper cubes and salmon cubes into lemongrass skewer.
- In a hot pan pour some oil and place the salmon skewer and pan fry it on a medium flame.
- Now put butter on top of the salmon skewer to give an extra flavour.
- Cook each side for one minute by turning the sides.
- When it is cooked evenly take it out from the frying pan and plate it.
For plating
- In a serving plate put some tadka mayonnaise and place the salmon skewers on top of the mayonnaise.
- Put corn salad on top the salmon skewer and garnish it with some bell pepper julienne.
- Sprinkle some chat masala on top and serve it.
--
Booby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
.avif)
.avif)
.avif)