Torals's Indian spiced salmon with cumin & chili cauliflower, quinoa and kale salad

Torals's Indian spiced salmon with cumin & chili cauliflower, quinoa and kale salad

We've had this spicy dish created for us by Toral Shah from The Urban Kitchen (, and it can be used to brighten up a gloomy winter with the vitamin D from salmon being important to ward off depression.

You will need

  • 1 tbsp olive oil or rapeseed oil
  • 2 cloves of garlic, crushed 
  • ½ red chilli, finely chopped 
  • ½ tsp cumin seeds 
  • Juice of ½ lemon 
  • 2 x 125g portions of salmon

For salad you will need

  • 2 tsp olive oil
  • 400g coloured or plain cauliflowers, separated into small florets 
  • 1 tsp cumin seeds 
  • 2 garlic cloves, crushed 
  • 30g sunflower and pumpkin seeds 
  • ½ red chilli, finely chopped 
  • 10g coriander 
  • 50g kale, washed and roughly chopped 
  • 50g quinoa, washed and rinsed

For dressing you will need

  • 1 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • 5g coriander, leaves only


  1. Boil the quinoa according to the instructions until cooked through – this will take about 20 – 25 min. Rinse with cold water and drain well.
  2. Marinate the fish – mix together the oil, chilli, cumin and garlic in a deep plate and cover the salmon in the marinade.
  3. Using a large wok or deep frying pan, heat 1 tsp of the olive oil and add the cauliflower, cooking until softened. Reduce the heat, cover with a lid or a baking sheet and cook for 1-2 mins.
  4. Add the cumin seeds, 1 clove of garlic, chilli and sunflower and pumpkin seeds. Stir-fry for 5 mins over a medium heat until the seeds are golden. Season generously with salt and pepper and scatter with chopped coriander.
  5. Transfer the cauliflower mix into a bowl.
  6. Into the wok, add the remaining olive oil and garlic with the kale and toast until softened. Season well.
  7. Add the extra virgin olive oil and lemon juice in a jar and season to make the dressing.
  8. Heat a non-stick frying pan and when hot, add the salmon. Cook for about 3 minutes on each side or until almost cooked through. Season well.
  9. Mix the cooked quinoa with the kale.
  10. Arrange the quinoa and kale mixture on a plate and top with the cauliflower salad.
  11. Serve the salmon on the salad and drizzle over the dressing and sprinkle over the remaining coriander leaves.

Toral Shah is a scientist and chef - she has a BSc in Cell Biology from UCL and an MSc in Nutritional Medicine from University of Surrey. Her MSc thesis focussed on the importance of diet and nutrition in the prevention of breast cancer recurrence. She is the founder of healthy food brand, The Urban Kitchen - Toral is now working on her first book explaining the science behind cancer preventing foods and sharing some of her delicious recipes.

Thanks for sharing this great recipe with us Toral! 

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