[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Indian-style salmon skewers with chickpea saag

Indian-style salmon skewers with chickpea saag

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
An impressive dish that’s packed with Indian flavours and ready in just 20 minutes.

Ingredients

Skinless salmon

115 g, fillet, cut into 2cm cubes

Olive oil

1 tsp

Ground turmeric

¼ tsp

Chilli powder

¼ tsp, mild

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs

Oil spray

1 x 3 second spray(s)

Green shallot(s)

1 individual, thinly sliced

Garlic

½ clove(s), crushed

Fresh ginger

½ tsp, finely grated

Fresh red chilli

½ whole, (small), finely chopped

Garam masala

½ tsp

Tomato(es)

1 medium, chopped

Canned chickpeas, rinsed and drained

1 125g can

Baby spinach

75 g

Instructions

  1. Thread salmon onto 2 small wooden skewers. Mix oil, turmeric and chilli powder in a small bowl. Brush mixture over salmon.
  2. 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.
  3. 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.
  4. Serve chickpea saag with skewers and drizzle with yoghurt.

Notes

Make these extra-special by threading 40g cubed paneer cheese onto the skewers with the salmon. The cook time will remain the same.