Curried salmon with chickpeas and kachumber
This was a meal which I ate on rotation for weeks. It’s honestly so so good, and makes the perfect meal prep.
Kachumber is is an Indian salad dish, made with fresh chopped tomatoes, cucumbers, onions and lemon juice. It adds the perfect acidity to this.
Recipe, serves 2
THE SALMON (per person)
1 fillet salmon
1 tbsp tomato puree
1/2 tsp tandoori masala
Salt and pepper
THE CHICKPEAS/ BEANS
400g Chickpeas or white beans
1 heaped tbsp smooth cashew butter
2 tbsp vinegar
Plenty of salt and pepper
Splash of water
Sprinkle of each: mild curry powder, ground turmeric, ground cumin, ground coriander, spice powder of choice (I used cayenne pepper)
THE KACHUMBER
1/2 head iceberg lettuce, shredded
1/2 cucumber, cubed
1 large tomato, cubed
1 red onion, cubed
1 green chilli
5g freshly chopped coriander
Juice of 1 lemon
1/2 tsp cumin powder
1 tsp garam masala
Salt and pepper
THE RAITA
4 tbsp runny yogurt
1 tsp dried mint
TO TOP
Mango chutney
Fresh coriander
Method
Cube your salmon, then add to a bowl with the tomato paste and the tandoori masala. Set aside whilst you make the rest.
Preheat the oven to 220°C fan, then to a medium bowl, add your cashew butter, vinegar and spices. Season well then add the drained chickpeas/ beans and carefully stir them through so you don’t crush them.
Spread them over a baking tray and put in the oven for 20 minutes.
Use a spatula to turn them over when they’re halfway.
Whilst the chickpeas are cooking, shred your lettuce, cube your cucumber, tomato and onion and add to a large mixing bowl. Add some freshly chopped coriander and finely sliced green chilli.
Pour your lemon juice over, and add the cumin powder and garam masala. Mix well and season - set aside.
Remove the chickpeas to the oven when browned and crispy, then set aside.
Turn the oven down to 150°C, spread your salmon over a lined baking sheet and bake for 8-10 minutes.
Mix your raita ingredients together, then begin to plate.
Add a handful of salad to one side of the plate, then 1/2 of the chickpeas to the other side.
Put the cooked salmon ontop of the chickpeas, top with the raita, mango chutney, fresh coriander and hot sauce.
Notes + Variations:
If you don’t want to make this with salmon, use chicken, or make it vegan with tofu.
