Go Back
–+ servings
Spiced Salmon and Chilli Bazaar Salad

Spiced Salmon and Chilli Bazaar Salad

Favourite
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.
Print Recipe Pin Recipe Start Cooking
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 630
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Tried this recipe?

Let us know how it was!