Tandoori Blackened Salmon with Cauliflower & Cashew Salad

Tandoori Blackened Salmon with Cauliflower & Cashew Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 19, 2020.



  • 1/2 cauliflower, cut into small florets
  • 400g (1 can) chickpeas, drained & rinsed
  • 1 pack cauliflower spices
  • 20g chopped, roasted cashew nuts
  • 50g baby spinach
  • Juice of 1 lemon


  • 300g salmon fillet, cut into 2 pieces
  • 35g tandoori paste

Tandoori Yoghurt

  • 15g tandoori paste
  • 3 Tbsp yoghurt
  • 1 bunch coriander, roughly chopped


  1. Preheat oven to 220°C. Prep & cook cauliflower. Toss cauliflower, chickpeas, cauliflower spices, cashews and a pinch of salt on a lined oven tray with a drizzle of oil. Roast in oven for about 20 minutes, until tender.
  2. Prep salmon. Pat salmon dry and remove any remaining pin bones. Cut into 2 pieces. Season salmon with salt and coat flesh side in first measure of tandoori paste.
  3. Prep tandoori yoghurt. In a small bowl, combine second measure of tandoori paste, yoghurt and coriander. Season to taste with salt and pepper.
  4. Cook salmon. When cauliflower has 10 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium heat. Cook salmon, skin-side-down for about 3 minutes, until skin is crispy. Reduce heat to low, flip salmon and cook for a further 3-4 minutes for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered.
  5. Finish cauliflower. Toss cooked cauliflower and chickpeas with spinach and lemon juice. Season to taste with salt and pepper.
  6. Serve tandoori yoghurt topped with cauliflower and salmon.

Nutritional Information

Energy 3219 kj
769 kcal
Protein 43.6g
Carbohydrate 41.6g
Fat 46.6g