Name: Tandoori salmon kebabs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 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

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 10 minutes

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.

Cook’s tip

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

Energy 1482kJ 354kcal 18%

Carbs 16.8g -

Fat 17.7g Medium 25%

Saturates 3.8g Low 19%

Sugar 7.2g Low 8%

Salt 0.28g Low 5%

% = an adult's reference intake

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Ingredients

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

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Tandoori salmon kebabs

Cook’s tip

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

Sizzling prawn fajitas

Spanish-style lentils with eggs

Roasted mackerel with new potatoes and beetroot

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