Salmon + Courgette Kebabs with Coconut Yoghurt Dip Recipe
Follow our step by step guide for Salmon + Courgette Kebabs with Coconut Yoghurt Dip . All recipes are curated by culinary professional to get the best out of each of the ingredients used.
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Ingredients
- x1 Pouch Tilda Lemon & Herbs Basmati Rice
- 200 g fresh salmon (roughly 2 small salmon fillets)
- 1 Medium Courgette, sliced thinly into ribbons
- 1 Tsp paprika
- 2 Tbsp extra virgin olive oil
- 2 Limes, thinly sliced, plus 1/2 lime, juiced for the marinade
- Season with salt + black pepper
- Coconut Yoghurt
- 2 Tbsp Coconut Yoghurt
- Squeeze of lemon (to taste)
- Handful of chopped fresh coriander
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