Salmon Tikka Bowls with a Quick Fennel and Cabbage Pickle

by Dr Rupy Aujla
Star 4.0
    20m prep time
    50m total time
    Easy level
    15 ingredients

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.

Method

Based on 2 servings, adjust as needed.

Step 1

Smother the cubed 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).

Step 2

Preheat the oven to 200°C fan.

Step 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.

Step 4

Meanwhile, add the shredded red 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.

Step 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.

Step 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 olive oil.
  • Ingredients
  • Based on 2 servings
  • 2tbsp Tikka Masala Paste, or mild curry paste 1 x Patak's Tikka Masala Paste Pots 2 x 70g
  • 2 Fillet of Salmon, skin on, cut into thick 4cm chunks 1 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 300g Cauliflower, broken into 2cm florets 1 x Sainsbury's Cauliflower
  • 1tsp Mustard Seeds 1 x Fudco Brown Mustard Seeds 100g
  • 0.5tsp Kashmiri Chilli, Or sweet paprika 1 x Fudco Kashmiri Chilli Powder Mild 75g
  • 1tbsp Olive Oil, plus extra to drizzle 1 x Sainsbury's Olive Oil 500ml
  • 150g Cooked Brown Rice, warmed 1 x Ben's Original Classic Wholegrain Microwave Rice 220g
  • 2tbsp Greek Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 2tsp Fennel Seeds 1 x Sainsbury's Fennel Seed 34g
  • 0.5tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
  • 100g Red Cabbage, finely shredded with a mandolin or sharp knife 1 x Sainsbury's Red Cabbage Each
  • 60g Rocket Leaves 1 x Sainsbury's Wild Rocket 60g
  • 1tsp Sugar, or use apple juice 1 x Sainsbury's White Granulated Sugar 500g
  • Malson Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 4tsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
Shop this recipe
Products and prices from