Recipies

Tandoori salmon kebabs with roasted vegetables

Ingredients

For the roasted vegetables:

  • 3 red peppers, cored, de-seeded and cut into bite sized pieces
  • 1 large aubergine, cut into bite sized pieces
  • 2 red onions, peeled and cut into quarters
  • 3 courgettes, trimmed and cut into bite sized pieces
  • 6 cloves garlic
  • 4 tbsp hemp oil original
  • salt and freshly ground black pepper

For the salmon:

  • 150 g 2% fat greek yoghurt
  • 3 tbsp tandoori curry paste
  • 4 skinless salmon, sliced into bite sized cubes
  • salt and pepper

Process

Place the vegetables and garlic in a large roasting tin. Pour over the hemp oil and mix well to ensure all the vegetables are coated in oil. Season to taste. Place in a pre-heated oven at 220°C/Gas7 for 20 mins or until the vegetables are tender. Stir the curry paste into the yogurt and add the salmon and transfer to the fridge for 15 mins. Thread the salmon onto kebab skewers. Line a grill pan with foil and then cook the kebabs under a medium hot grill for 7-10 mins or until cooked through. Serve kebabs on a bed of roasted vegetables The curry paste gives this salmon a real kick of flavour and goes really well with the roasted vegetables. This dish is really healthy and has all the ‘good fats’ needed for a healthy heart. Try using Thai green curry paste instead if you prefer more fragrant kebabs.