This spiced salmon with kachumber is a dish that always leaves me happy and feeling satisfied. It ticks all the boxes! There’s the earthiness from the salmon, followed by a blend of rich and buttery spices, all topped off with a fresh and zingy kachumber, made with tomato, cucumber and red onion.
Let’s start with the spice mix. I decided to go with an Indian inspired flavour with a few extra touches to make it my own. Indian cooking has really inspired me to use spices more often. It’s also taught me to enjoy experimenting and to balance each spice with care.
This handmade mix is great and easy to bulk up, if you wanted to make a bigger batch of this dish. You can simply just increase the quantities, so you have a enough of the mix to go around.
I love salmon for its earthy flavour and melt in the mouth texture, which compliments so many spices. By that I mean big, bold flavours which the salmon takes on so well, making it irresistible.
I would recommend anyone who is trying to get into salmon, to start with this spiced salmon and kachumba recipe or my salmon goujons with a sweet soy dip.
The key to cooking a great salmon, is to get the skin crispy skin but the fish flaky and juicy. You can achieve this by cooking it skin down first, making sure it gets nice and crispy. This means you don’t have to cook it for very long on the other side, which helps keep it juicy.
Kachumber is pretty much like a salsa or relish. The simple, staple fridge ingredients create a wonderful balance of flavours, exploding in your mouth and tickling every taste bud.
When enjoyed together, you get the warm earthy spice from the salmon, before the sharp zing from kachumber kicks in.
Finally, serve with this delicious spiced salmon with kachumber with rice, fries or maybe some warm flat breads for a truly delicious meal.
Spiced Salmon with Kachumber
- pestle and mortar
- 4 skin on salmon fillet
- 1 tbsp butter
- 1 tsp oil
For the spice mix
- 3 cloves
- 1/4 tsp nutmeg
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp smoked paprika
- 1 tsp chilli powder mild or hot depending on taste
- 1 tsp ground fenugreek
- zest of 1 lemon
- 1 tsp sea salt you can reduce the salt by half for lower salt intake
- 1 tsp black pepper
- 1 large red onion fine diced
- 2 beef tomatoes remove seeds and finely dice
- half a large cucumber seeds removed and finely diced
- juice of one lemon or lime
- 30 g fresh coriander finely chopped
- salt and pepper to taste
- To make the spice mix, Add all of the spices to a pestle and mortar with the lemon zest and grind into a fine spice mix. This spice mix should make enough for 2 times the amount you need for the recipe. However, you can double it and use it for many other meats, fishes or in a curry or halve it for even less.
- For the kachumba, add all of the ingredients together and mix well. Leave in the fridge for later.
- For the salmon, we recommend either fries or rice to go with it, so make sure you have that ready and on the go as well.
- Melt the butter and oil into a frying pan and then place 4 teaspoons of the spice mix in there to simmer for a few minutes on a low heat.
- Place the salmon into the pan, skin side down, and cook on a medium heat until crisp. You can baste the top of the salmon with a teaspoon to coat them in the spices.
- Turn the salmon over and cook through gently.
- Serve the salmon with the kambucha. Be sure to pour over the spiced butter from the pan evenly over each one.