Salmon Tikka Bowls with a Quick Fennel and Cabbage Pickle
Every Tuesday in the Doctor’s Kitchen household, it’s salmon bowl night. In this recipe we use a single tray to make the most delicious ...and easy bowls, packed with vegetables, grains and high-protein oily fish. It’s something I always look forward to. You can easily use an air fryer to cook the salmon instead in half the time. The brassica vegetables with spices, fruity Kashmiri chilli and sharp red cabbage pickle are a delicious combination of contrasting flavours that work harmoniously for your health and taste buds. Read more Every Tuesday in the Doctor’s Kitchen household, it’s salmon bowl night. In this recipe we use a single tray to make the most delicious and easy bowls, packed with vegetables, grains and high-protein oily fish. It’s something I always look forward to. You can easily use an air fryer to cook the salmon instead in half the time. The brassica vegetables with spices, fruity Kashmiri chilli and sharp red cabbage pickle are a delicious combination of contrasting flavours that work harmoniously for your health and taste buds.
points
protein
vegetables
fats
points
protein
vegetables
fats
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NUTRITION PER SERVING (Read more)
points
protein
vegetables
fats
Ingredients
Method
1. Preheat the oven to 200°C fan.
2. Smother the salmon in the curry paste and cover with foil in a bowl. Leave to marinate in the fridge for 20 minutes. It’s even better overnight.
3. Add the cauliflower to a baking tray, sprinkle over the spices and drizzle over the olive oil and mix well. Then season well and bake for 15 minutes.
4. Meanwhile, add the cabbage, fennel seeds, vinegar, apple juice or sugar and salt to a mixing bowl and scrunch everything together with your hands for 30 seconds. Set aside.
5. Remove the tray from the oven, toss the cauliflower florets and turn up the heat to 220°C fan. Nestle the salmon, skin-side up, between the cauliflower florets and bake for another 10–12 minutes until the salmon is cooked through and golden coloured with some charring.
6. Build your bowls with the warmed rice, fennel and cabbage pickle, dollops of yoghurt, salmon and cauliflower, and rocket leaves with a drizzle of oil.