Indian-style salmon skewers with chickpea saag
4
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
Salmon, raw
115 g, cut into cubes
Olive Oil
1 teaspoon(s)
Turmeric
¼ teaspoon(s)
Chilli Powder
¼ teaspoon(s), level, mild
Fat Free Natural Yogurt
1 tablespoon(s)
Olive Oil
1 teaspoon(s)
Shallots
1 medium, sliced
Garlic
1 clove(s), finely chopped
Root Ginger
½ teaspoon(s), grated
Chilli, green or red
½ individual, red, finely chopped
Tomato
100 g, chopped
Chickpeas, cooked
130 g, 215g tin, drained and rinsed
Spinach
75 g, young leaf
Garam Masala
½ teaspoon(s), level
Instructions
1
Preheat the grill to medium-high and line a grill pan with kitchen foil.
2
Thread the salmon onto 2 skewers. Mix the oil with the turmeric and chilli powder and brush the mixture onto the salmon. Cook, under the grill, for 2-3 minutes on each side.
3
Meanwhile, to make the chickpea saag, heat the oil in a medium pan and cook the shallot, garlic, ginger and chilli for 2 minutes over a low heat. Add the tomato, chickpeas and spinach and continue to cook over a medium-high heat, for 2-3 minutes, until the spinach is wilted and softened. Stir through the garam masala, cook for 1 minute then season to taste.
4
Serve the chickpea and spinach saag with the skewers drizzled with the yogurt.
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