Salmon tikka skewer and chips

Salmon tikka skewer and chips

Serves 4

Syns per serving : FREE

6 large baking potatoes, peeled and cut into chips

frylight 

salt and pepper fresh

red onion, cucumber and tomato salad, to serve

For the skewers;

200 g fat-free natural yogurt

4 garlic cloves, finely grated

1 tbsp finely grated fresh ginger

juice of 2 limes

3 tbsp tikka curry powder

800 g skinless and boneless salmon fillets, cut into large chunks

4 red pepper, deseeded and cut into chunks

finely chopped fresh coriander, to garnish

For the minted yogurt dip;

200 g fat-free natural yogurt

1/2 small pack of fresh mint leaves, finely chopped

juice of 1/2 lime

Preheat the oven to 200'C/fan 180'C/Gas 6. Boil the chips for 3-4 min, then drain well. Spread on a baking tray in a single layer, spray with frylight, season and bake for 20-25 min, until golden.

Meanwhile, for the skewer, mix the yogurt, garlic, ginger, lime juice and curry powder in a large bowl. Add the salmon and peppers and season well. Toss to coat, then cover and chill for 15 min.

Whisk the dip ingredients, season and transfer to a small serving bowl.

Preheat the grill to high. Thread the peppers and salmon alternately onto 8 metal skewer and grill for 4-5 min on each side, or until the fish is cooked through. Garnish with coriander and serve with the chips, dip and salad.