Chicken, Broccoli and Cheese

Chicken, Broccoli and Cheese

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Method

  • Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.
  • Meanwhile, soak 4 wooden barbecue skewers in cold water.
  • To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.
  • Preheat the barbecue.
  • Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.
  • Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

Nutrition Facts

Per Serving: 262 calories; 22.2 g total fat; 0 mg cholesterol; 596 mg sodium. 18 g carbohydrates; 3.7 g protein; Full Nutrition

Ingredients

  • 75g/2¾oz natural yoghurt
  • 1 garlic clove, grated
  • 2cm/¾in piece fresh root ginger, peeled and grated
  • 2 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp mild chilli powder ¼ tsp sea salt
  • 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
  • 2 lemons, very thinly sliced

For the raita

  • ¼ cucumber, grated
  • 60g/2¼oz natural yoghurt large handful fresh mint, finely chopped
  • ¼ tsp golden caster sugar
  • ½ lemon or lime, juice only

Method

  • Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.
  • Meanwhile, soak 4 wooden barbecue skewers in cold water.
  • To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.
  • Preheat the barbecue.
  • Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.
  • Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

Nutrition Facts

Per Serving: 262 calories; 22.2 g total fat; 0 mg cholesterol; 596 mg sodium. 18 g carbohydrates; 3.7 g protein; Full Nutrition

Ingredients

  • 75g/2¾oz natural yoghurt
  • 1 garlic clove, grated
  • 2cm/¾in piece fresh root ginger, peeled and grated
  • 2 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp mild chilli powder ¼ tsp sea salt
  • 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
  • 2 lemons, very thinly sliced

For the raita

  • ¼ cucumber, grated
  • 60g/2¼oz natural yoghurt large handful fresh mint, finely chopped
  • ¼ tsp golden caster sugar
  • ½ lemon or lime, juice only

Reviews

Description

Method

  • Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.
  • Meanwhile, soak 4 wooden barbecue skewers in cold water.
  • To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.
  • Preheat the barbecue.
  • Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.
  • Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

Nutrition Facts

Per Serving: 262 calories; 22.2 g total fat; 0 mg cholesterol; 596 mg sodium. 18 g carbohydrates; 3.7 g protein; Full Nutrition

Ingredients

  • 75g/2¾oz natural yoghurt
  • 1 garlic clove, grated
  • 2cm/¾in piece fresh root ginger, peeled and grated
  • 2 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp mild chilli powder ¼ tsp sea salt
  • 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
  • 2 lemons, very thinly sliced

For the raita

  • ¼ cucumber, grated
  • 60g/2¼oz natural yoghurt large handful fresh mint, finely chopped
  • ¼ tsp golden caster sugar
  • ½ lemon or lime, juice only

Method

  • Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.
  • Meanwhile, soak 4 wooden barbecue skewers in cold water.
  • To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.
  • Preheat the barbecue.
  • Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.
  • Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

Nutrition Facts

Per Serving: 262 calories; 22.2 g total fat; 0 mg cholesterol; 596 mg sodium. 18 g carbohydrates; 3.7 g protein; Full Nutrition

Ingredients

  • 75g/2¾oz natural yoghurt
  • 1 garlic clove, grated
  • 2cm/¾in piece fresh root ginger, peeled and grated
  • 2 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp mild chilli powder ¼ tsp sea salt
  • 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
  • 2 lemons, very thinly sliced

For the raita

  • ¼ cucumber, grated
  • 60g/2¼oz natural yoghurt large handful fresh mint, finely chopped
  • ¼ tsp golden caster sugar
  • ½ lemon or lime, juice only

Reviews

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