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Recipes

Garlic Spiced Salmon with Kachumber

Kachumber is a refreshing tomato, onion and cucumber salad served in Indian cuisine. In this dish, we serve a garlic and spice rubbed (and responsibly raised) salmon atop the kachumber to complement the richness of the fish and incorporate a serving of vegetables. While this recipe is full of fresh vegetables, you can consider buying frozen farmed salmon as it’s an environmentally-friendly option too. Safely defrost the salmon at home so you know it’s super fresh when you’re ready to cook it.

Prep Time:

10 minutes

Total Time:

25 minutes

Yield:

4 servings

Serving Size:

1/4 recipe

Nutrition Facts

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Nutrition Facts

  • Calories: 300
  • Total Fat: 19g
  • Saturated Fat: 4g
  • Sodium: 510mg
  • Carbohydrate: 7g
  • Fiber: 1g
  • Total Sugar: 3g (Added Sugar 0g)
  • Protein: 25g

Ingredients

1 tablespoon canola oil

1 pound farmed salmon

2 garlic cloves, minced

¾ teaspoon salt, divided

¼ teaspoon turmeric

1 ½ teaspoons cumin, divided

1 medium cucumber (Persian cucumber if available), diced

2 medium tomatoes, diced

1 small red onion, diced

¼ cup chopped fresh cilantro

Juice of ½ lemon (2 tablespoons lemon juice)

Instructions

  1. Preheat oven to 425°F.
  2. Lightly coat a baking sheet with canola oil, then place the salmon on the baking sheet skin side up (to coat the top with canola oil) then flip it over so that the skin side is facing down. Season the top of the salmon with the garlic, ½ teaspoon of the salt, turmeric and 1 teaspoon of the cumin.
  3. Bake for approximately 15-20 minutes, or until the fish flakes easily with a fork.
  4. While the salmon is cooking, use a large mixing bowl to combine the cucumber, tomatoes, onion, cilantro and lemon juice. Season with the remaining ½ teaspoon cumin and ¼ teaspoon salt.
  5. Serve the cooked salmon atop a bed of the kachumber salad.

An Oldways recipe and photo, created in partnership with the Global Salmon Initiative

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