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Indian-style salmon skewers with chickpea saag

Indian-style salmon skewers with chickpea saag

Total Time
20 min
10 min
10 min
An impressive dish that’s packed with Indian flavours and ready in just 20 minutes.


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


½ clove(s), crushed

Fresh ginger

½ tsp, finely grated

Fresh red chilli

½ whole, (small), finely chopped

Garam masala

½ tsp


1 medium, chopped

Canned chickpeas, rinsed and drained

1 125g can

Baby spinach

75 g


  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.


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