Indian-style salmon skewers with chickpea saag
An impressive dish that’s packed with Indian flavours and ready in just 20 minutes.
115 g, fillet, cut into 2cm cubes
¼ tsp, mild
99% fat-free plain yoghurt
1 x 3 second spray(s)
1 individual, thinly sliced
½ clove(s), crushed
½ tsp, finely grated
Fresh red chilli
½ whole, (small), finely chopped
1 medium, chopped
Canned chickpeas, rinsed and drained
1 125g can
Baby spinach leaves
- Thread salmon onto 2 small wooden skewers. Mix oil, turmeric and chilli powder in a small bowl. Brush mixture over salmon.
- Heat a medium non-stick frying pan over medium-high heat. Cook salmon skewers for 2-3 minutes on each side, or until cooked to your liking.
- Meanwhile, to make chickpea saag, lightly spray a medium saucepan with oil and heat over low heat. Cook shallot, garlic, ginger, chilli and garam masala, stirring, for 2 minutes or until fragrant. Stir in tomato, chickpeas and spinach. Cook over medium-high heat for 2-3 minutes, until spinach is wilted. Season with salt and pepper.
- Serve chickpea saag with skewers and drizzle with yoghurt.
TIP: Make these extra-special by threading 40g cubed paneer cheese onto the skewers with the salmon. The cook time will remain the same.