Revitalizing Indian Salmon Tikka Salad

Allergens

Fish, Tree Nuts (Almonds)

Ingredients

• 6 oz salmon fillet, cut into cubes
• 1 tbsp olive oil
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted almonds, roughly chopped
• 2 cups mixed greens For the Yogurt Dressing:
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and black pepper, to taste

Instructions

1. In a small bowl, mix together the garam masala, cayenne pepper, salt, and black pepper. Rub the salmon cubes with olive oil and then coat them with the spice mixture. Set aside for 15 minutes.
2. Preheat your oven to 400°F (200°C). Place the seasoned salmon on a baking sheet lined with parchment paper. Bake for 12 15 minutes or until cooked through and flaky. Set aside to cool slightly.
3. In a large bowl, combine cherry tomatoes, cucumber, red onion, cilantro, and roasted almonds. Add the cooled salmon tikka and toss gently.
4. To prepare the yogurt dressing, whisk together the yogurt, lemon juice, honey, salt, and black pepper in a small bowl. Drizzle over the salad and toss again to combine.
5. Serve the salad on a bed of mixed greens, garnishing with additional cilantro or almonds if desired.

Chef’s Insight

To make this dish even healthier, you can add more vegetables or use quinoa instead of mixed greens.

Notes

You can replace almonds with cashews if you prefer.