Indian salmon salad with spiced beans, flat breads, mango chutney and yoghurt

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  •   2 wild salmon fillets (I buy frozen wild salmon as it is much cheaper than fresh, and most ‘fresh salmon’ has been frozen at sea and just defrosted in store)
  •   2 tablespoons plain natural yoghurt (low fat is fine)
  •   2 teaspoons curry powder (I like Sharwoods Madras powder)
  •   1 teaspoon oil (I used coconut oil but any oil is fine)
  •   1 can cannellini beans, drained and rinsed
  •   4 cloves garlic, peeled and sliced
  •   1 red Thai chili, left whole (If you don’t have a fresh chili you could use a pinch of chili flakes)
  •   1 pinch cumin seeds or half a teaspoon of ground cumin
  •   2 tomatoes, chopped into small cubes around 1cm square
  •   10 mint leaves, finely shredded
  •   1 lemon or lime, juiced
  •   Salt to taste
  •   1-2 wholegrain flatbreads per person
  •   2 tablespoons plain natural yoghurt
  •   2 tablespoons mango chutney (I like Sharwoods)
  •   lemon or lime wedges


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