Grilled Curry Salmon & Mango Skewers with Cucumber-Yogurt Sauce
Prep: 20 minutes plus soaking
Grill: 6 minutes • Serves: 4
1/2 cup plain Chobani® Nonfat Greek Yogurt
1/4 cup finely chopped red onion
1/4 cup grated English cucumber
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon fresh grated ginger
1-1/4 teaspoons curry powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1-1/4 pounds skinless salmon fillets, cut into 1-1/2-inch pieces
2 mangoes, peeled, pitted and cut into 1-1/2-inch pieces (about 3 cups)
2 tablespoons Pompeian® Olive Oil
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes.
2. In medium bowl, stir yogurt, onion, cucumber, cilantro, lemon juice and ginger; cover and refrigerate. Makes about 1 cup.
3. In small bowl, stir curry powder, salt, pepper and paprika. Alternately thread salmon and mangoes onto skewers; brush with oil and sprinkle with curry powder mixture. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature of salmon reaches 145°, turning occasionally.
4. Serve skewers with Cucumber-Yogurt Sauce.
Approximate nutritional values per serving (1 skewer, 1/4 cup sauce):
416 Calories, 18g Fat (3g Saturated), 91mg Cholesterol,
324mg Sodium, 28g Carbohydrates, 3g Fiber, 37g Protein
Serve over toasted coconut & slivered almond basmati rice with grilled red bell peppers and green onions.