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Photo of Indian-style salmon skewers with chickpea saag by WW

Indian-style salmon skewers with chickpea saag

4
Points® value
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.

Notes

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

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