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.
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