2015 is here and it's time to make those adjustments for a healthier year.
Salmon is a popular alternative to other meats because it is lean and high in vitamins.
A twist of the popular Indian spice tandoori makes this kebab recipe a delicious option for the adventurous eater. These Baked Tandoori Salmon Skewers are sure to keep you on track for all of your healthy eating goals!
Hands-on time: 15 minutes
Total time: 15 minutes
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
4 wooden skewers, soaked for 5 minutes
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.
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.
Recipe adapted from CleanEatingMag