Baked Tandoori Salmon Skewers

With these aromatic salmon skewers, there's no need to marinate for hours to get that authentic South Asian flavor. Zucchini tossed with cumin and mint adds a light touch to round out this meal.

Photo: Maya Visnyei

By Joanne Lusted

Serves: 4
Hands-on time: 15 minutes
Total time: 15 minutes

INGREDIENTS:

• 1/4 cup fresh lemon juice, divided
• 4 tsp olive oil, divided
• 1 tbsp tandoori seasoning (TIP: Look for all-natural brands, and check the ingredient list to ensure that it has no added coloring or salt.)
• 1 lb boneless, skinless center-cut salmon fillets, cut into 1-oz cubes
• 2 zucchini, cut into 1/2-inch chunks
• 1/2 tsp ground cumin
• Sea salt and fresh ground black pepper, to taste
• 3 tbsp roughly chopped fresh mint leaves
• 1/2 cup nonfat plain Greek yogurt

EQUIPMENT:

• 4 wooden skewers, soaked for 5 minutes

INSTRUCTIONS:

1. Preheat oven to 425°F. In a large bowl, combine 2 tbsp lemon juice, 2 tsp oil and tandoori seasoning. Add salmon and toss to coat. Thread 4 pieces salmon onto each skewer and transfer to a parchment-lined baking sheet. Bake skewers for about 8 minutes, until fish flakes easily with a fork.
2. Meanwhile, in a large nonstick skillet on medium-high, heat remaining 2 tsp oil. Add zucchini and cook, stirring frequently, for 3 to 4 minutes, until softened. Stir in cumin and continue to cook for about 2 more minutes. Add remaining 2 tbsp lemon juice and season with salt and pepper. Remove from heat and stir in mint. Divide salmon and zucchini among serving plates and serve with yogurt for dipping.

Nutrients per serving (1 salmon skewer, 3/4 cup zucchini, 2 tbsp yogurt): Calories: 241, Total Fat: 12 g, Sat. Fat: 2 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 3 g, Omega-3s: 2,060 mg, Omega-6s: 900 mg, Carbs: 6 g, Fiber: 2 g, Sugars: 3 g, Protein: 26 g, Sodium: 102 mg, Cholesterol: 62 m
g