Salmon tikka, lemon rice and kachumber salad

Charred salmon tikka offers vibrant spices and creamy textures, perfectly matched with tangy lemon rice, fresh kachumber salad, and zingy green chutney for a colourful, balanced meal to share.

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Gluten-free

By Karan Gokani
From Saturday Kitchen

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This salmon tikka dish earns a Nutri-Score B thanks to lean salmon rich in omega-3, balanced by fresh vegetables and moderate use of dairy, offering a healthy, flavourful gluten-free meal.

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Equipment

• large mixing bowl 🛒 Check out Amazon’s Choice
• frying pan or grill
• roasting tray
• blender 🛒 Check out Amazon’s Choice
• spoons
• measuring jug

KitchenCraft Roasting Tin with Rack, Stainless Steel Roasting Tin, Medium, 37 x 28 cm, Silver

£14.99 (available from £14.99)

View on Amazon

Ingredients

Salmon tikka

• 1 tsp ginger paste ginger paste
• 1 tsp garlic paste garlic paste
• 1 tsp crushed kasoori methi (dried fenugreek leaves) kasoori methi
• ½ tsp ground turmeric turmeric
• ½ tsp fennel seeds fennel seeds
• ½ tsp garam masala garam masala
• ¼ tsp crushed black peppercorns black peppercorns
• 6 green cardamom pods, seeds crushed to powder cardamom
• 4 tbsp Greek-style yoghurt Greek-style yoghurt
• 2 tbsp cream cheese cream cheese
• 1 green chilli, finely chopped green chilli
• 2 tbsp melted butter, plus more to serve butter
• 600–800g salmon fillet, cut into pieces salmon fillet
• 1 tsp salt salt
• 1 tsp chaat masala, to serve chaat masala
• fresh dill leaves, to serve dill

Lemon rice

• 2 tbsp neutral oil neutral oil
• 6 tbsp skin-on peanuts or raw cashews (optional) peanuts or cashews
• 1 tsp black mustard seeds mustard seeds
• 1 tsp split white lentils split white lentils
• 1 tbsp ginger paste ginger paste
• 3 dried chillies dried chillies
• ¼ tsp asafoetida (optional) asafoetida
• 1½ tsp ground turmeric turmeric
• 60ml fresh lemon juice lemon juice
• 500g cooked basmati rice basmati rice
• 1 tsp salt salt

Kachumber salad

• 220–250g ripe tomatoes, seeds removed, finely chopped ripe tomatoes
• 250–300g cucumber, finely chopped cucumber
• 100g red onion, finely chopped red onion
• 3–4 tbsp fresh coriander leaves, finely chopped fresh coriander
• 1 green chilli, finely chopped (optional) green chilli
• 1 tsp toasted cumin seeds, coarsely ground cumin seeds
• ½ tsp coarsely ground black pepper black pepper
• 1 tsp chaat masala chaat masala
• 1 tbsp lemon or lime juice lemon or lime juice
• ¼ tsp salt, to taste salt

Simple green chutney

• 100g fresh coriander, leaves and stems fresh coriander
• 30g fresh mint leaves fresh mint
• 2 green chillies green chillies
• 2.5 cm piece ginger, peeled ginger
• 1 lime, juice only lime juice
• 1 tsp toasted cumin seeds cumin seeds
• ½ tsp chaat masala chaat masala
• 1 tsp caster sugar caster sugar
• ½ tsp salt salt

Method

1. Marinate the salmon
   • Mix ginger and garlic pastes, crushed spices, yoghurt, cream cheese, chilli, melted butter and salt in a large bowl. Coat the salmon pieces well.
   • Cover and refrigerate for 30 minutes for flavours to develop.
2. Prepare the lemon rice
   • Heat 1 tbsp oil over medium heat. If using nuts, fry for about 2 minutes until just darker. Drain on kitchen paper.
   • Add remaining oil, heat until hot, then add mustard seeds. Crackle seeds, stir in lentils and cook 1 minute until lightly browned.
   • Reduce heat, add ginger paste, dried chillies, asafoetida, turmeric and curry leaves. Cook 1 minute, remove from heat, and cool 5 minutes.
   • Stir in lemon juice, fried nuts, salt. Let rest 5–10 minutes, then mix with cooked basmati rice.
3. Make the kachumber salad
   • Combine tomatoes, cucumber, red onion, coriander, and optional chilli in a large bowl.
   • Sprinkle cumin, black pepper, chaat masala, lemon or lime juice and salt over. Toss well to combine and adjust seasoning.
4. Blend the green chutney
   • Add coriander, mint, chillies, ginger, lime juice, cumin, chaat masala, sugar and salt to a blender. Puree to a bright paste, adding water up to 50 ml if needed.
   • Taste and adjust salt and sugar as preferred.
5. Cook the salmon
   • Barbecue or preheat the oven to 230C/210C fan/gas 8. For oven, place salmon on roasting tray and bake 12–15 minutes until charred in spots but pink inside.
   • If needed, switch oven to grill and char for 1–2 minutes on top shelf.
   • Drizzle with melted butter, sprinkle chaat masala and fresh dill before serving.
6. Serve family style
   • Plate salmon tikka alongside lemon rice, kachumber salad and green chutney for shared enjoyment.

Suggested Wine Pairing

• Majestic: Sancerre – Fresh acidity and citrus notes complement the zing of lemon rice and spice of salmon tikka.
• Tesco: Tesco Finest New Zealand Sauvignon Blanc – Vibrant herbaceous flavours echo coriander and mint in the chutney and salad.
• Sainsbury’s: Taste the Difference Picpoul de Pinet – Crisp white with green apple and lime freshness matches the dish’s clean, bold flavours.

What can you serve with this

1. Simple raita – Cooling yoghurt with cucumber balances warmth from spices.
2. Grilled flatbreads – Ideal for scooping up salmon and chutney.
3. Roasted cauliflower – Adds mild smokiness and texture contrast.
4. Pickled onions – Brings brightness and crunchy acidity.
5. Fresh mango slices – Adds sweet freshness to counter the spices.

FAQs for Salmon tikka, lemon rice and kachumber salad

• Can I make the salmon tikka ahead?
  Yes, marinate the salmon for up to 1 hour before cooking to enhance flavour.
• What is kasoori methi?
  Dried fenugreek leaves add a distinctive, slightly bitter herbaceous flavour typical in Indian cooking.
• Is this dish spicy?
  Moderate heat comes from green chilli and spices, adjustable to taste.
• Can I prepare the lemon rice vegan?
  Yes, omit butter and yoghurt or substitute with plant-based alternatives.
• How long does the salmon take to cook?
  About 12-15 minutes in the oven, plus a few minutes under the grill if needed for charring.
• Is kachumber salad similar to other salads?
  It’s a traditional Indian salad with fresh ingredients and tangy spices distinct from Western salads.
• What wine pairs best?
  Crisp dry whites with citrus and herb notes pair beautifully, such as Sancerre or Sauvignon Blanc.
• Can I store leftovers?
  Store salmon and salad separately in the fridge and consume within 1-2 days.

Nutri-score Health Check

Nutri-Score: B
This salmon tikka dish scores Nutri-Score B for its lean fish, abundant vegetables, and moderate use of dairy and nuts, making it a balanced and nutrient-rich gluten-free meal option.

Positive Factors

• High in omega-3 rich salmon
• Fresh vegetables in kachumber salad
• Moderate healthy fats from butter and yoghurt

Negative Factors

• Some saturated fat from butter and cream cheese
• Dried chillies add mild heat

The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.