- 4 salmon fillets, 180g each
- 4 tsp tandoori curry paste or 2 tsp mild Indian curry paste
- 4 medium zucchini
- 1 tsp olive oil
- pinches of salt, pepper and cumin
- 1/2 cup plain yogourt or sour cream
- 1 green onion, sliced
- 2 Tbsp chopped fresh coriander
OIL grill and heat barbecue to medium-high. Smear tops of fish with tandoori paste. Cut zucchini in half lengthwise. Using a spoon, scrape out and discard seeds. Brush all over with oil and sprinkle with seasonings. In a bowl, stir yogourt with onion.
PLACE fish, skin-side down, on a grill. Then add zucchini, cut-side down. Close lid. Barbecue until a knife tip instered into centre of fillets comes out warm, 10 to 14 min. Don’t turn fish.
TURN zucchini after 5 min, and as soon as each piece is fork-tender, remove to a large platter.
REMOVE salmon by inserting a wide metal spatula between skin and flesh, leaving skin on grill. Place on platter with zucchini. Fill zucchini with yogourt mixture and sprinkle with coriander.
SERVES 4 /Â 305calories, 29g protein, 10g carbs, 17g fat, 3g fibre