The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai salmon kebabs & zesty green rice
The salmon skewers may think they’re the stars of the show, but the vibrant rice is making a strong case for being centre stage! Flecked with spinach, coriander and spring onions, it’s the perfect partner for our Thai-marinated kebabs, with their spiced yogurt drizzle and a zingy squeeze of lime.
SWK: High protein
Plants 4
Serving size
Ingredients
- 4 skewers
- 4 spring onion
- 160g baby spinach
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless salmon fillets (Fish)
- 3 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 140g basmati rice
- 1 pak choi
- 1 unwaxed lime
Nutritional Information
Calories: 615
Protein: 42g
Carbs: 69g
Fat: 21g
Ingredients
- 4 skinless salmon fillets (Fish)
- 6 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 8 skewers
- 280g basmati rice
- 2 pak choi
- 8 spring onion
- 320g baby spinach
- 1 handful of fresh coriander
- 1 unwaxed lime
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 596
Protein: 40g
Carbs: 66g
Fat: 21g
Thai salmon kebabs & zesty green rice
The salmon skewers may think they’re the stars of the show, but the vibrant rice is making a strong case for being centre stage! Flecked with spinach, coriander and spring onions, it’s the perfect partner for our Thai-marinated kebabs, with their spiced yogurt drizzle and a zingy squeeze of lime.
Cook time:
30 mins
Cuisine:
Thai
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Before you start
- 1 large baking tray
- 1 large saucepan
- 1 small mixing bowl
Grill your salmon skewers
- Heat your grill to high. Soak the skewers in water until needed.
- On a clean board, halve the salmon fillets lengthways.
- Coat the salmon pieces in a third of the Thai paste, then thread 1 piece onto each skewer.
- Put the salmon skewers on a baking tray lined with foil, spritz with cooking spray and grill for 10-12 mins until cooked through and flaking.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Chop, chop!
- At the same time, trim the pak choi and cut into bite-size pieces. Thinly slice the spring onions.
- Gather the spinach into a tight bunch and chop, then finely chop the coriander.
- When the rice is ready, mix the prepped veg, the juice of half the lime and half the remaining Thai paste into it.
Zhuzh up the yogurt
- Mix the yogurt with the remaining Thai paste.
- Cut the remaining lime half into wedges.
Bring everything together
- Dish up the green rice and top with 2 salmon skewers each. Drizzle over the yogurt and serve with the lime wedges.