Serves 4
Ready in about 50 minutes
Syns Extra Easy Free
Ingredients
For the chips
6 large baking potatoes, scrubbed, peeled and cut into chips
Salt and freshly ground black pepper
Fry Light
For the marinade
198g fat-free natural yogurt
4 garlic cloves, finely grated
2.5cm piece fresh root ginger, finely grated
juice of 2 limes
3 tbsp tikka curry powder
For the Skewers
794g skinless salmon fillets, cut into large bite-sized pieces
4 red peppers, deseeded and cut into bite-sized pieces
A small handful of fresh coriander leaves, finely chopped to garnish
For the minted yogurt dip
198g fat-free natural yogurt
A large handful of fresh mint leaves, finely chopped
juice of half a lime
Method
1. Preheat your oven to 200c/400f/Gas 6. Boil the chips for 4-5 minutes. Drain, leave for 10 minutes to dry, then shake the chips to roughen the edges. Place on a non-stick baking sheet and season. Spray with Fry Light and bake for 15-20 minutes.
2. Meanwhile, mix the marinade ingredients in a large bowl. Add the salmon and peppers, then season well. Toss to coat evenly, cover and chill for 15 minutes.
3. To make the dip, whisk together all the ingredients, season and transfer to a side dish.
4. Preheat your grill to high, Alternately thread the peppers and salmon onto eight metal skewers and frill for 4-5 minutes on each side, or until the fish is cooked through. Garnish with coriander, Serve with the chips, dip and salad.
