1. Soak the bamboo skewers in water for about an hour to keep from burning. 2. Combine the yogurt, ginger, garlic, spices, salt and lemon juice in a bowl, mixing well. 3. Cut the salmon into bite-sized chunks, coat in the yogurt mixture and set aside for about 30 minutes . 4. To make the mango chutney: 5. Peel and dice the mango flesh and mix with the prepared chutney, mint and chilli, adding a little squeeze of lime juice if the mango is really ripe. 6. Heat the barbecue grill to medium, and oil well. 7. Thread 3 chunks of salmon onto each skewer and grill for 3 minutes or just until lightly scorched. 8. Turn and grill the other side very briefly or until done to your liking. 9. Skewer a wedge of lime on each, and serve with the baby spinach and fresh mango chutney. 10. Add a dollop of extra yoghurt if you like. Enjoy! 11. Serves 4. 12. Tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer. ---------------------------------------------------------------------------
Nutrition
Ingredients
