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.
