It has been a lovely and busy August thus far, in my young son’s words, “Ma, has been having her favoritest week”. Yes, the garden is indeed in its element and I am thrilled with the non-stop supply of produce. It keeps me phenomenally busy, but creative, engaged savoring the sights of colors, inhaling the scents and exploring the possibilities.
Ever year, this is also the time of the year, I get to see the newcomers that succeed in the garden. Sometimes, something as simple as a new variety of tomato, like the purple variety we have seen this year.
There are of course, the constants, that are important as they are what feed the family any given day. This is also the time of the year, for peppers. The slightly cooler temperatures this week have just made for perfection on the grill. I have been firing up mine with a very simple tandoori salmon and bell pepper recipe. The fish in this recipe needs very little attention, as it cooks up to simple moist perfection in minutes.
I like to use salmon or tuna for this recipe. As with all my recipes, I hope to offer you a guideline, and hope that you follow this to explore and forage new variations. That to me is the joy of summer cooking.
Take for example, you can make a deeper version of this recipe with lamb, in fact, something that I have offered a recipe for in my cookbook, you can embellish it with mushrooms, add some maple syrup to the marinade and the possibilities are endless.
A simple recipe that offers you the best of summer bell peppers in a colorful and smokey package.
- ½ cup yogurt
- 2 tablespoons tandoori masala (any commercial brand works
- 3 pods of garlic
- 1 tablespoon freshly grated ginger
- ½ cup fresh mint leaves
- Salt to taste
- 11/2 pounds of thick cut wild salmon fillet
- 1 red bell pepper (medium sized)
- 1 green bell pepper (medium sized)
- 2 medium sized red onions
- Oil for brushing and basting
- Extra black pepper to finish
- Place the yogurt, tandoori masala, garlic, ginger and mint leaves with the salt in a blender and blend to a smooth puree.
- Cut the fish into 11/2 inch cubes and place in the marinade for 11/2 hours.
- If using bamboo skewers like me, place the skewers in water to soak.
- Cut the bell peppers into half, remove the seeds and membranes and cut into 11/2 inch pieces.
- Peel and cut the onions into eights and separate the layers.
- Thread the fish and the peppers and onions onto the skewers adding at least an onion and bell pepper piece between the fish and add the colors in alternating sequence to ensure a pretty pattern.
- Turn on the grill, brush the fish well with oil and grill for about 4 minutes on each side, the fish should be cooked through and delicately crisped at spots, but do not overcook.
- If you do not wish to use the grill, you can broil the fish on low to achieve a close effect.
- Serve with pita and hummus or rice and raita.