Tandoori Salmon Skewers with Cucumber Raita

By Peggie

Ingredients

• 1 cup (8 oz/250 g) plain low-fat Greek yogurt
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1 1/4 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chile powder
• Salt
• 1 lb (500 g) skinless salmon fillet, pin bones removed, cut crosswise into strips 1/2 inch (12 mm) thick
• 1/2 unpeeled cucumber, shredded
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 teaspoon fresh lime juice

Preparation

Step 1

TOOLS

4 bamboo skewers (about 8 inches/20 cm)

INSTRUCTIONS

Soak the bamboo skewers in cold water for about 30 minutes. Preheat a grill over medium heat.

In a large non-reactive bowl, whisk together ½ cup (4 oz/125 g) of the yogurt with the ginger, garlic, 1 teaspoon of the turmeric, the cumin, chile powder, and ¼ teaspoon salt. Toss the salmon strips gently with the yogurt mixture. Set aside for 30 minutes to marinate.

In a small bowl, combine the remaining ½ cup yogurt with the cucumber, cilantro, lime juice, remaining ¼ teaspoon turmeric, and a pinch of salt. Cover and refrigerate until ready to serve.

Thread the salmon strips onto the skewers lengthwise, with some of the yogurt marinade still clinging to them, and discard any excess marinade. Oil the grill grate with a lightly oiled cloth. Place the salmon skewers over the hottest part of the grill and cook, uncovered and without moving, until grill marks develop on the first side, about 4 minutes. Use tongs and a large spatula to gently turn the skewers, and continue to cook until fish is just opaque in the center, about 3 minutes longer.

Transfer the tandoori salmon skewers to plates and serve warm, with the cucumber raita on the side.

MAKES 4 SERVINGS

Nutrition Facts (per serving)

Calories 213
Protein 32 g
Carbs 4 g
Fiber 0 g
Sugar 3 g
Total fat 7 g
Saturated fat 2 g
Sodium 571 mg