Indian-spiced salmon skewers with citrus & avocado salad

Dinner sorted.

  • 30 mins preparation (plus standing)
  • Serves 4
  • Print


  • 1 tablespoon coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon ground turmeric
  • ¼ teaspoons ground cardamon
  • 2 tablespoons extra virgin olive oil
  • 800 grams skinless salmon fillets, pin-boned, cut into 100g pieces
Citrus and avocado
  • 1 medium lemon (140g), peeled, chopped finely
  • 1 clove garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 ruby grapefruit (400g), peeled, sliced (see tip)
  • 1 large avocado (320g), sliced
  • ½ small red onion (50g), sliced thinly
  • 2 cups (80g) trimmed watercress


  • 1
    Heat a large heavy-based non-stick frying pan over medium heat. Add coriander, fennel, cumin and peppercorns; cook, stirring, for 2 minutes or until fragrant. Crush finely using a spice grinder or mortar and pestle. Transfer spice mixture to a large bowl; add turmeric, cardamom and oil. Season with salt; stir to mix well. Add salmon; toss to coat.
  • 2
    Make citrus and avocado salad.
  • 3
    Thread salmon onto eight soaked bamboo or oiled metal skewers. Wipe same frying pan clean with paper towel. Heat pan over medium heat. Cook skewers, in batches, turning, for 4 minutes for medium or until cooked to your liking.
  • 4
    Serve skewers with citrus and avocado salad.citrus & avocado salad Combine lemon, garlic and oil in a small glass bowl; season with salt. Set aside for 10 minutes. Cut grapefruit slices in half; transfer to a platter. Add avocado, onion and watercress. Spoon over lemon dressing.


Instead of the ruby grapefruit, use blood oranges or regular oranges.Use ocean trout fillets or firm white fish fillets, such as ling, blue-eye trevalla, snapper, ling, barramundi or kingfish, instead of the salmon, if preferred; adjust the cooking time accordingly.

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