Tandoori salmon kebabs

Tandoori salmon kebabs

Category: Main meal | Serves: 2 (Not suitable for home freezing)

Prep time: 15 minutes plus marinating time | Cooking time: 10 minutes


2 x 115g (4oz) salmon steaks, skinned

3 small new potatoes

Small piece fresh ginger, peeled and grated

Finely grated zest and juice of ½ lime or lemon

½ tsp ground turmeric

½ tsp garam masala

1 clove garlic, crushed

1 tbsp chopped fresh mint or coriander

4 tbsp fat-free Greek yoghurt


1. Cut the salmon into large, bite-sized chunks. Steam or boil the potatoes until just tender then drain, cool and halve.

2. In a medium bowl, mix together the ginger, lemon, spices, garlic, mint and yoghurt. Stir in the fish and potatoes, cover and marinate in the fridge for at least one hour.

3. Thread the fish cubes and the potatoes onto wooden skewers and grill or barbecue for 3–5 minutes, turning until evenly browned.

4. Serve immediately with brown basmati rice, rocket or watercress, and lemon wedges.

Tandoori salmon kebabs

Cook’s tip

  • Choose sustainably caught fish – look for the blue MSC label or check which fish are sustainable at msc.org.

Nutritional information

Tandoori salmon kebabs