Charred chilli salmon with cabbage salad
Make a meal that’s filling and feels special with this charred chilli salmon with cabbage salad. The gently spiced marinade works well for mackerel, too
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Prep:30 mins
Cook:30 mins
plus at least 1 hr marinating - Serves 4
- Easy
Nutrition per serving
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kcal 382
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fat 21g
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saturates 4g
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carbs 11g
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sugars 0g
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fibre 5g
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protein 36g
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salt 0.3g
Ingredients
- 5-600g whole piece of salmon
- 1 tsp sunflower oil
- cooked basmati rice, to serve (optional)
- thumb-sized piece of ginger, peeled and grated
- 3 garlic cloves, grated
- ½ green chilli, finely chopped
- ½ lemon, juiced
- 1 tsp garam marsala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp tomato purée
- 2 tbsp natural yogurt
- 400g white cabbage, sliced
- 1 red onion, finely sliced
- 1 green chilli, finely sliced
- ½ lemon, juiced, plus a few slices to serve
- ½ cucumber, peeled, halved, deseeded and sliced
- handful of coriander, leaves picked and roughly chopped
Method
First, make the marinade. Mix all the ingredients in a bowl with a pinch of salt. Lay the salmon, skin-side down, in a large container, then pour on the marinade and turn the fish to fully coat it. Cover and chill for at least 1 hr, or up to 12 hrs.
Heat the oven to 240C/220C fan/gas 9, or as high as it will go. Line the base of a sturdy, shallow roasting tin with baking parchment, then drizzle over the oil. Lay the marinated salmon skin-side down on the parchment and roast for 25-30 mins until the outside is lightly charred and the inside is just cooked. Meanwhile, for the salad, tip the cabbage, red onion and chilli into a bowl, sprinkle with sea salt and scrunch the veg with your hands to work in the salt. Stir in the lemon juice and set aside while the salmon is roasting.
Just before serving, stir the cucumber slices and coriander into the cabbage salad. Bring the whole salmon to the table with a few lemon slices on top to serve, then carve and plate up with the salad and rice on the side, if you like.
