Name: Indian-spiced salmon skewers with citrus & avocado salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon coriander seeds; 2 teaspoons fennel seeds; 2 teaspoons cumin seeds; ½ teaspoon black peppercorns; ½ teaspoon ground turmeric; ¼ teaspoons ground cardamon; 2 tablespoons extra virgin olive oil; 800 grams skinless salmon fillets, pin-boned, cut into 100g pieces; Citrus and avocado; 1 medium lemon (140g), peeled, chopped finely; 1 clove garlic, crushed; 2 tablespoons extra virgin olive oil; 2 ruby grapefruit (400g), peeled, sliced (see tip); 1 large avocado (320g), sliced; ½ small red onion (50g), sliced thinly; 2 cups (80g) trimmed watercress

Loading the player...

Ingredients

1 tablespoon coriander seeds

2 teaspoons fennel seeds

2 teaspoons cumin seeds

½ teaspoon black peppercorns

½ teaspoon ground turmeric

¼ teaspoons ground cardamon

2 tablespoons extra virgin olive oil

800 grams skinless salmon fillets, pin-boned, cut into 100g pieces

Citrus and avocado

1 medium lemon (140g), peeled, chopped finely

1 clove garlic, crushed

2 tablespoons extra virgin olive oil

2 ruby grapefruit (400g), peeled, sliced (see tip)

1 large avocado (320g), sliced

½ small red onion (50g), sliced thinly

2 cups (80g) trimmed watercress

Method

1.Heat a large heavy-based non-stick frying pan over medium heat. Add coriander, fennel, cumin and peppercorns; cook, stirring, for 2 minutes or until fragrant. Crush finely using a spice grinder or mortar and pestle. Transfer spice mixture to a large bowl; add turmeric, cardamom and oil. Season with salt; stir to mix well. Add salmon; toss to coat.

2.Make citrus and avocado salad.

3.Thread salmon onto eight soaked bamboo or oiled metal skewers. Wipe same frying pan clean with paper towel. Heat pan over medium heat. Cook skewers, in batches, turning, for 4 minutes for medium or until cooked to your liking.

4.Serve skewers with citrus and avocado salad.citrus & avocado salad Combine lemon, garlic and oil in a small glass bowl; season with salt. Set aside for 10 minutes. Cut grapefruit slices in half; transfer to a platter. Add avocado, onion and watercress. Spoon over lemon dressing.

Instead of the ruby grapefruit, use blood oranges or regular oranges.

Use ocean trout fillets or firm white fish fillets, such as ling, blue-eye trevalla, snapper, ling, barramundi or kingfish, instead of the salmon, if preferred; adjust the cooking time accordingly.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook