Bring to your back yard the exotic
seasonings and bright flavors inspired
by cuisine around the world.

Tandoori Salmon
Kebabs with
Mint Chutney

Salmon

11/2 pounds boneless and
skinless salmon fillet
1
tablespoon sesame seeds,
garnish (optional)
8
metal or bamboo skewers

Mint Chutney

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Make the chutney: Combine mint, scallions and garlic in the bowl of a food processor
and pulse until minced. Add pepper sauce, lime juice, sugar and coriander and process
until uniform. With the machine running, add water, 1 tablespoon at a time until the
chutney is smooth and thinned (but not liquid). Add salt and pepper to taste.
Prepare the salmon: Cut the salmon into 11-inch chunks. Set aside.
Make the marinade: Place the paprika, ginger root ; cumin, coriander and cayenne
in a small, dry skillet over medium-high heat. Cook the spices, stirring occasionally,
until fragrant and darkened, about two minutes. Allow to cool for one minute before

cup packed fresh mint leaves,
clean and dry
cup chopped scallions
medium garlic clove
teaspoon hot pepper sauce
(such as Tabasco)
cup fresh lime juice
teaspoons sugar
teaspoon ground coriander
Water as needed
Salt and pepper to taste

You may also make these in martini or wine glasses or prepare one large
trifle in a clear glass bowl — you'll have to double, triple or quadruple the
recipe to fit larger containers and glasses.

teaspoon fresh-grated lime zest or peel
cup lemon yogurt or prepared pudding
cup coarsely crumbled pound, angel or other cake
tablespoons light rum, optional
cup of 1/4-inch diced fresh mango
Fresh sweetened whipped cream, garnish (from a can is fine)
Fresh-grated lime zest or peel, garnish

Divide 1 teaspoon grated lime zest among six shot or cordial glasses. Place 1
heaping teaspoon of yogurt or pudding over the zest. Divide the cake among
the glasses. Drizzle the rum over the cake (optional). Add small amounts
of mango. Divide the remaining yogurt or pudding among the glasses. Top
with remaining mango. Cover and chill until ready to serve. At serving time,
spoon or spray a dollop of whipped cream over the trifles and dust with
grated lime zest. Makes six small servings.

B 2 2 •

JULY 2008 •

TN platinum

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tablespoon paprika
tablespoon minced fresh
ginger root
teaspoons ground cumin
teaspoon ground coriander
seeds
teaspoon ground cayenne
pepper
cup plain yogurt
teaspoon minced garlic

transferring to a medium bowl. Add the yogurt and garlic to the spices and stir until
smooth. Add the salmon chunks to the marinade and turn well to coat. Cover and chill
for one hour or more before grilling.
Preheat grill to medium-high heat. Thread the salmon on 8 metal or bamboo skew-
ers (be sure to soak bamboo skewers in water for 1 hour before grilling). Grill salmon
for eight-10 minutes or until cooked through (do not overcook). Remove from grill
and serve hot, warm or at room temperature, sprinkled with sesame seeds (optional)
and with mint chutney on the side. Makes eight servings.

Mango-Lime Trifle Shots

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Marinade