Curry-Rubbed Salmon Skewers With Spinach Raita

This recipe is great if you are on a heart-healthy diet. The American Heart Association recommends eating 7 ounces of oily fish like salmon per week to help promote heart health, and this recipe gives you 5 ounces per serving.

Avoid your salmon sticking to the grill by arranging the peppers between the cubes of salmon, so the peppers rest on the hot grate, protecting the salmon while it cooks. The cooling raita is a delicious sauce for dipping.

Ingredients for servings


  • 0.5 cup spinach chopped

  • 1 teaspoon fresh ginger grated

  • 0.25 teaspoon paprika

  • 2.6 ounces 0% Greek yogurt 0.5 of a 5.3-ounce tub

  • skewers

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 10 ounces wild-caught salmon

  • 1 large green pepper cut into 8 squares

  • 1 teaspoon canola oil

  • 2 wooden skewers 8-inch (20cm), soaked


    For the raita

  • In a medium bowl, combine the chopped spinach, ginger, paprika and yogurt and stir to mix. Chill until ready to serve. Makes about 0.75 cup.

  • For the skewers

  • Preheat the grill. In a medium bowl, mix the turmeric, cumin and coriander. Use a chef’s knife to skin the salmon filet, then divide into 8 even cubes. Place in the bowl with the spices and turn to coat. Add the pepper pieces and drizzle the canola oil over it all, gently turning to distribute the oil.

  • Thread the salmon and peppers onto to two skewers.

  • Scrape the grill and place the skewers on the grill. Cook for about 2–3 minutes before turning, then cook for another 2–3 minutes, until cooked through. Serve with raita

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