Charred Chilli Salmon with Cabbage Salad
Elevate your dinner with Charred Chilli Salmon accompanied by a refreshing Cabbage Salad. This recipe combines spicy flavors with cool, crunchy vegetables for a satisfying and healthy meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets
- 2 tbsp sunflower oil
- 2 cups cooked basmati rice (optional)
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 green chili, chopped
- Juice of 1 lemon
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp tomato purée
- 1 cup natural yogurt
- 1/2 white cabbage, shredded
- 1 red onion, thinly sliced
- 1 cucumber, diced
- Fresh coriander, chopped
- Sea salt, to taste
Instructions
- In a bowl, combine grated ginger, minced garlic, chopped green chili, lemon juice, garam masala, turmeric, cumin, chili powder, tomato purée, and 1 tbsp of yogurt. Coat the salmon fillets with the marinade and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Place the marinated salmon fillets on a baking tray lined with foil. Drizzle sunflower oil over the salmon and roast for 12-15 minutes until cooked through and slightly charred.
- In a large bowl, combine shredded white cabbage, thinly sliced red onion, and diced cucumber. In a small bowl, mix the remaining yogurt with salt to taste. Toss the vegetables with the yogurt dressing and fresh chopped coriander.
- Serve the charred chilli salmon with the cabbage salad on the side. Optionally, accompany with cooked basmati rice.
Nutrition
- Calories: 380
- Sugar: 7g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg