Fancy something different for supper tonight? Try these sumptuous chunks of Tandoori salmon cooked on skewers over a grill and cooled with a refreshing dollop of homemade cucumber raita from nutritionist Charlotte Grand's The Fertility Kitchen cookbook

Forgo your usual weekend takeaway for these deliciously smoky Tandoori salmon skewers from nutritionist Charlotte Grand's The Fertility Kitchen. With just the right amount of spice, cooled with a refreshing homemade cucumber raita, this is a tasty supper that also counts towards your weekly portion of oily fish (dieticians recommend two per week).    

The Fertility Kitchen: The Essential Guide to Supporting your Fertility, £15, is a food and lifestyle-focused cookbook designed to help guide anyone trying for a baby into healthy meal choices that are packed with ingredients which are considered good for supporting fertility. Though in reality, all of the 60 recipes can be enjoyed by anyone looking for nutritious takes on traditional dishes and comforting classics — also see her healthy green shakshuka, an ideal brunch for two

Charlotte says: "Tandoori combines all the wonderful flavours of India in a spicy, fruity, smoky and deliciously intense blend. If you're new to eating oily fish or are not usually a fan, this is a great recipe to start with, as the tandoori flavour dominates."

Top tip: For an even bolder flavour, marinate the salmon overnight. If you are using wooden skewers, soak them in water for at least 20 minutes before use so that they don't burn.

Serves 2

Ingredients 

80g (1/3 cup) coconut yoghurt

1/2 tsp tandoori masala curry blend 2 x 110g wild Alaskan or sockeye boneless salmon fillets, skins removed and cut into chunks

Rocket, lime wedges and 1 small red onion, finely sliced, to serve

For the raita

1/4 small cucumber, seeds removed and sliced

2 tbsp coconut yoghurt

Juice of 1/2 lime

2 sprigs of mint, leaves removed and finely chopped

Pinch of salt

Method

1. Preheat the grill to medium-high. Put the coconut yoghurt and tandoori masala curry blend in a small bowl and whisk until smooth. Add the salmon chunks, coating them well and set aside to marinate.

2. Next, make the raita. Place the cucumber in a small bowl with the coconut yoghurt, lime juice, mint and salt and mix to combine. Set aside.

3. Thread the salmon onto 4 skewers and grill for 2-3 minutes on each side. Divide the raita between serving plates and top each with 2 skewers, a handful of rocket and a lime wedge. Sprinkle with the onion to serve.

Recipe from The Fertility Kitchen: The Essential Guide to Supporting Your Fertility by Charlotte Grand (Quercus), order now