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Resolutions 2025 - healthy, creative cooking!

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Marinate salmon in our rich Tandoori masala spice blend, which not only imparts a beautiful colour but also infuses the fish with flavours that are bold and balanced.

Tandoori masala salmon skewers

This dish is a wonderful fusion of Indian spices and succulent salmon, perfect for those who appreciate a meal that’s both nutritious and bursting with character. High in protein and rich in omega-3 fatty acids from the salmon, it’s also low in carbohydrates, making it an excellent choice for those following a balanced diet.

Cooking times

Preparation Time: 20 minutes (excluding marination time)
Marination Time: 1 hour to overnight
Cooking Time: 8 minutes

Ingredients

500g salmon fillet, skinless, cut into 2 cm cubes
2 medium courgettes, sliced into half-moons
2 tbsp Greenfields Tandoori masala blend
1 tsp ground turmeric
2 cloves of garlic, minced
1 tbsp ginger, freshly grated
150g Greek yogurt, plus extra for serving
Juice of 1 lemon
2 tbsp olive oil
Salt to taste
Fresh coriander, for garnish
Wooden or metal skewers

Method

Marinate the Salmon: In a large bowl, mix the Tandoori masala, turmeric, garlic, ginger, Greek yogurt, lemon juice, and 1 tablespoon of olive oil. Season with salt. Add the salmon cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat Your Grill: Preheat your grill to a medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Prepare the Skewers: Thread the marinated salmon and sliced courgettes alternately onto the skewers.
Grill: Brush the skewers with the remaining olive oil. Grill for 3-4 minutes on each side, or until the salmon is cooked through and the courgettes are tender but still crisp.
Serve: Garnish the skewers with fresh coriander and serve with a side of Greek yogurt. Lemon wedges can be added for an extra zest.