1In a bowl combine ½ cup yoghurt and paste. Coat salmon and thread onto 8 soaked bamboo skewers.
2In a large frying pan, heat oil on medium. Add onion, garlic, zest and spices to pan. Cook, stirring 3-5 mins until onion softens.
3Stir in lentils to coat in oil mixture. Pour in stock and bring to boil. Simmer 2-3 mins until reduced slightly. Remove from heat and set aside. Mix spinach through. Cover and set aside 3 mins until spinach wilts. Add coriander and lemon juice.
4Preheat grill on high. Place salmon skewers on a foil-lined oven tray. Grill 6-8 mins, turning, until lightly charred and cooked through. Serve with lentils, mango chutney, extra yoghurt and lemon wedges.
TIP: Soak bamboo skewers in warm water 20 mins to help prevent scorching, or use metal skewers.
Photo: James Moffatt/Bauer