Tandoori Salmon Bites

Wow your guests and infuse some smoked yogurt and Indian flavours, with this unique salmon bite recipe, incorporating our wild sustainable sockeye salmon!

Ingredients

For the Tandoori Salmon:

• 8 oz sockeye salmon cut into 4
• 2 tablespoons Tandoori spice paste
• 3-4 shrimp chips (garnish)
• micro greens (garnish)
• edible flowers (garnish)

For the Smoked Yogurt:

• 3/4 cup greek yogurt
• 2 tablespoons heavy cream
• smoking pellets or chips

Directions

1. Place yogurt in small disposable pan (or similar) on ice, and cold smoke** with your preferred method for 1 hour, then refrigerate.
2. While the yogurt is smoking, rub the spice paste all over the salmon pieces (we suggest to wear gloves) and place in resealable bag. Refrigerate for 1 hour
3. Preheat the grill for indirect high heat. (Indirect: heat one side of your grill, and cook the salmon on the opposite side)
4. Place salmon pieces on indirect side of the grill, and cook for approximately 15 minutes, or cooked to your liking.
5. While salmon is cooking, add the yogurt and heavy cream into a a small container and whip with an emersion blender, raising it up and down to incorporate air into the mixture
6. Pipe the yogurt onto a serving plate, and add the salmon and garnish with micro greens or edible flowers for colour

**Note: If you are not able to cold smoke the yogurt, not to worry, it will still be delicious! Simply whip the yogurt to lighten it up. 

Servings: 4 bites

Recipe kindly shared by member Steve W. the head cook at Fat Wally’s Firehouse BBQ. You can follow him on his BBQ adventures at: www.instagram.com/grillinnguy