Salmon Tikka

This is salmon at its best. The thick marinade of sour cream, spices and herbs clings to the fish, adding flavour as it grills. Surprisingly, the fish doesn't fall off the skewers. The skewers make it easy to turn the fish for even cooking. Serve it on a bed of seared vegetables with generous drizzles of lime juice.

2 cloves garlic, minced 2 tbsp each: finely chopped cilantro leaves, finely chopped mint leaves 1/4 cup sour cream Salt to taste 1/2 tsp each: ground black pepper, garam masala, ground coriander, ground cumin, ground ginger Pinch saffron Juice of 1 lime 2 lb (900 g) centre-cut salmon fillet, skin removed, washed, patted dry, cut into 2-inch chunks

In large mixing bowl, combine garlic, cilantro, mint, sour cream, salt, pepper, garam masala, coriander, cumin, ginger, saffron and lime juice. Add salmon, tossing gently to coat. Refrigerate, covered, at least 1 hour.

Remove salmon from marinade. Thread onto skewers (about 2 pieces per skewer). Reserve marinade.

Grill directly over medium heat until just done, about 10 to 12 minutes. Turn skewers occasionally and baste with reserved marinade. (Make sure marinade is completely cooked before removing food from grill and don't apply during last 4 minutes of grilling.)

Makes about 8 skewers for 4 servings.