Spiced Salmon and Chilli Bazaar Salad

Warm, spice-roasted salmon over a bright, crunchy “bazaar” salad of beans, chickpeas, sweetcorn and crisp vegetables, finished with pomegranate and a zingy chaat dressing. It is a vivid, satisfying plate that manages to be both refreshing and comforting. The spiced yoghurt marinade keeps the salmon moist and full of flavour.

Why this works

• A yoghurt-and-spice marinade keeps the salmon succulent and lets the flavours penetrate right through.
• Roasting the salmon in chunks gives lightly caramelised edges while keeping the centre just cooked.
• A mix of beans, chickpeas, sweetcorn and crisp vegetables makes the salad hearty enough to be a meal.
• A sharp, cumin-and-chaat-spiced lemon dressing ties the warm fish and cool salad together.

Ingredient notes and swaps

• Salmon is rich and forgiving; any firm fish, or even paneer, takes the marinade well.
• The beans and pulses are flexible — use what is in the cupboard.
• Pomegranate pearls add jewels of sweetness and crunch; leave out if you cannot find them.
• Chaat masala gives the signature tangy note; a squeeze more lemon compensates if you are without.

Spiced Salmon and Chilli Bazaar Salad

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Experience an exquisite dance of bold flavours with this Spiced Salmon and Chilli Bazaar Salad. The rich salmon, infused with aromatic spices and a hint of chilli, finds a perfect counterpoint in the crisp, cooling salad elements. This delightful dish truly brings a symphony of tastes and textures onto your plate, making it an ideal choice for a vibrant and satisfying meal that is both refreshing and comforting.

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Servings: 4 people

Course: Main Course

Cuisine: Indian

Calories: 630

Ingredients Method Nutrition Notes

Ingredients

  

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• 4 skinless salmon fillets cut into about 8 chunks
• 1 tbsp garlic and ginger paste
• 1 Lime, juice only
• ½ tsp turmeric
• ½ tsp chilli powder
• ½ tsp chilli flakes
• ¾ tsp garam masala
• ½ tsp green chilli paste
• 3 tbsp natural yoghurt
• 4 tbsp olice oil
• ¾ tsp sea salt
• 5g dill, finely chopped
• ¼ tsp carom seeds
• 1 tsp garam flour

For the Chilli Bazaar Salad

• 1 tomato, deseeded and finely chopped
• ½ cucumber, deseeded and diced
• ½ red onion chopped
• 50g red kidney beans, washed and cooked according to instructions
• 50g chick peas, washed and cooked according to instructiopns
• 50g sweet corn
• 5-6 lettuce leaves of choice, finely sliced
• 1 green chilli, finely chopped

To Serve

• 5g coriander, chopped
• 2 tbsp pomegranate pearls

For the Dressing

• 3 tbsp lemon juice
• ¾ chilli flakes
• 1 tsp freshly ground black pepper
• ½ tsp cumin
• ¼ tsp chaat masala
• 3 tbsp olive oil
• 1 garlic clove, minced
• sea salt to your taste

Method

 

1. Pre heat the oven to 180 ℃
2. Marinate the salmon chunks in the lime juice, ginger and garlic paste
3. Leave to one side
4. In a separate bowl whisk together the olive oil, turmeric, chilli powder, chilli flakes, garam masala, yoghurt, dill, carom seeds and the gram flour
5. Pour the mixture over the salmon and toss the chunks to ensure that the fish is evenly coated
6. Leave overnight or for a minimum of 2 hours
7. Once the salmon has marinated roast in the oven on a lined tray for 15 minutes
8. Meanwhile put the tomato, cucumber, red onion, kidney beans, chick peas, sweet corn, green chillies, crushed garlic and cumin powder in a bowl
9. In another bowl mix together the dressing ingredients until combined well
10. Check the seasoning and adjust according to your taste
11. Add the sliced lettuce to the salad bowl just before serving and then toss it all together with the dressing
12. Carefully spoon the salad down the centre of each serving plate and gently top with the chunks of salmon
13. Finish with a scattering of the coriander and pomegranate seeds
14. Serve

Nutrition

Calories: 630kcalCarbohydrates: 11gProtein: 37gFat: 47gSaturated Fat: 9gSodium: 110mgFiber: 3gSugar: 3g

Notes

Serve with Naan bread

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Tips for success

• Marinate the salmon for at least a couple of hours, or overnight, for the deepest flavour.
• Dress and add the lettuce only just before serving so the salad stays crisp.
• Do not overcook the salmon — fifteen minutes in a hot oven is plenty for chunks.

Make ahead, storage and reheating

• The salmon can marinate overnight and the salad components can be prepped ahead and kept separate. Roast the fish and dress the salad just before serving so everything is at its best — warm fish, crisp leaves.

What to serve it with

• Warm naan is the natural partner, with a cooling raita. It is a full plate, so little else is needed.

FAQ

Can I use a different fish? Yes — any firm fish works, and paneer makes a good vegetarian version.

Can I make it ahead? Marinate the salmon and prep the salad ahead; roast and assemble just before serving.

What is chaat masala? A tangy Indian spice blend; a little extra lemon can stand in if you do not have it.

Is it served warm or cold? Warm salmon over a cool, crisp salad — the contrast is the point.

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