Salmon Tikka Bowls with a Quick Fennel and Cabbage Pickle | The Doctor's Kitchen
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...
Ingredients
- Indian curry paste
- salmon fillets skin on, cut into 4cm chunks
- cauliflower broken into 2cm florets
- mustard seeds
- turmeric powder
- sweet paprika
- extra virgin olive oil Swaps: olive oil plus extra for drizzling
- red cabbage finely shredded with a mandolin
- fennel seeds
- red wine vinegar
- white sugar Swaps: coconut sugar, brown sugar
- salt
- short grain brown rice cooked
- greek yoghurt
- rocket leaves
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