These Indian-inspired salmon kebabs can be on the table any evening of the week with minimal effort, no matter the weather or time of year. In a matter of minutes, they emerge from the broiler crisp and charred on the outside, flaky and tender on the inside. What makes them so special, and so good, is the radish raita. One batch of the raita does double duty: a small amount is a marinade for the salmon, and the rest is a sauce at the table. The little bits of radish that cling to the salmon impart a lovely texture and depth of flavor.
The kebabs are versatile in the way they can be served. Here are a few ideas:
—Garam masala peas: cook peas until tender, drain them, then stir in butter or ghee, garam masala, and a little lemon juice to taste.
—Simply roasted or steamed asparagus or broccoli.
—A green leafy salad (young tender spinach and arugula are nice options), dressed with raita. To make the dressing, whisk a few tablespoons of raita with lemon juice (to taste) and just enough olive oil or vegetable oil, to thin.
—Warm naan, either served on the side or smeared with raita and stuffed full of salmon and greens. —EmilyC
plain whole-milk yogurt (not Greek)
Kosher salt and freshly cracked black pepper
shredded radish (from about 4 medium radishes), divided
vegetable oil, plus more for drizzling
black or brown mustard seeds
1 1/2 pounds
skinless salmon fillet, cut into 1-inch pieces (ask your fishmonger to remove the skin)
kashmiri chili powder (or substitute an equal amount of sweet paprika and a pinch or two of cayenne)
a small handful of fresh cilantro or mint leaves, for serving
To make raita: mix yogurt, 1/3 cup shredded radish, and a few pinches of kosher salt and black pepper in a bowl. In a small skillet over medium-high heat, heat vegetable oil until shimmering, then add cumin seeds and mustard seeds. When the mustard seeds begin to pop, remove from heat. Empty the contents of the skillet (oil and spices) over the raita. Mix well to incorporate, and adjust salt and pepper, to taste.
In a bowl, mix together the salmon with 1/4 cup of the raita, 3/4 teaspoon salt, and chili powder. Set the remaining raita aside.
Thread salmon pieces on metal skewers (or bamboo skewers soaked in water for 1 hour) and place on a foil-lined sheet pan (you can also cook these on the grill). (Tip: thread the salmon on two skewers so the pieces don’t flip when you’re trying to turn them.) Drizzle a few teaspoons of vegetable oil evenly over the skewers.
Preheat broiler (or heat grill) and set oven rack about 6 inches below the heating element. Broil kebabs about 3 minutes, then flip and continue cooking another 3 minutes, or until the internal temperature registers 115F for medium-rare, or 125F for medium.
Transfer salmon to plates or a serving platter; serve warm. Garnish the raita with remaining shredded radish and cilantro or mint leaves, and serve with the salmon.