What to do:
Prepare the quick pickled shallots. Place the sliced shallots in a clean bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. Pour the hot pickling liquor over the shallots and leave to cool slightly. Cover the bowl and place in the fridge to pickle.
To prepare the salmon, cut each fillet into 4 equal-sized chunks. Place the chunks in a bowl with the chopped shallots, garlic, ginger and lime juice and mix well.
In another bowl, mix the yoghurt with the spices and some salt and pepper. Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour.
Once marinated, thread the salmon onto your skewers. Brush the hot barbecue or griddle pan lightly with a little vegetable oil then lay the skewers on it. Cook for 2–3minutes on each side until golden brown and lightly charred. Meanwhile, warm the naan on a low heat in the oven. Once cooked, transfer the skewers to a warm plate.
Spread the naans with a tablespoon each of raita. Top with a salmon skewer. Scatter over the pickled shallots, some coriander and sliced green chilli. Serve with lime halves for squeezing over.
