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.
Ingredients1 cup plain whole-milk yogurt (not Greek)
Kosher salt and freshly cracked black pepper
1/2 cup shredded radish (from about 4 medium radishes), divided
2 teaspoons vegetable oil, plus more for drizzling
1/4 teaspoon cumin seed
1/4 teaspoon black or brown mustard seeds
1 1/2 pounds skinless salmon fillet, cut into 1-inch pieces (ask your fishmonger to remove the skin)
3/4 teaspoon 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