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Takes: 30 minutes (plus marinating time)
Serves: 2

No nutritional information available.

Ingredients

- 2 skinless salmon fillets (approximately 260g total weight), cut into chunky cubes
- ½ lemon, cut into wedges
- ½ red onion, cut into wedges
- Naans, to serve

For the marinade:

- 2 garlic cloves, grated
- 2½cm piece of fresh root ginger, peeled and grated
- 1 tsp garam masala
- ½ tsp Kashmiri chilli powder
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tbsp lemon juice
- 3 tbsp natural yogurt, plus extra to serve
- 1 tsp salt

For the mango kachumber salad:

- 1 large tomato, deseeded and finely diced
- ¼ cucumber, deseeded and finely diced
- ½ red onion, finely chopped
- ½ small mango (approximately 75g), peeled and cubed
- Juice of ½ lemon
- Pinch of sea salt
- 10g coriander, finely chopped

Method

1. In a shallow bowl, mix together the marinade ingredients. Add the salmon, then cover and chill for at least 30 minutes, or for up to 2 days.

2. To make the salad, combine the tomato, cucumber, red onion and mango in a salad bowl. Squeeze in the lemon juice, season with salt and add the coriander. Toss well, then set aside.

3. Preheat the grill to high and line a baking tray with baking paper. Thread the salmon cubes on to the skewers*, alternating the salmon with lemon wedges and red onion wedges. Place on the baking tray and grill for 10 minutes, turning halfway through, until cooked through and gently charred.

4. Serve the skewers immediately with warm naans, dollops of natural yogurt and the kachumber salad.

*You will need 2 long metal skewers or 4 shorter ones. If using wooden skewers, soak in warm water for 10 - 30 minutes before grilling.