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Dinner recipe · from the recipe book

Dry Spiced Salmon and Roasted Cauliflower Curry

Turmeric-and-cumin crusted salmon with charred cauliflower and chickpeas, finished with lime and cilantro over fluffy basmati-style rice.

Dry Spiced Salmon and Roasted Cauliflower Curry

Ingredients

  • 1¼ lb560 gSalmon filletcut into 4 portions
  • 1 medium head600 gCauliflowercut into small florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onioncut into thin wedges
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater
  • 2 tbsp30 gCanola oil
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp6 gSalt
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Make the spice mix: stir together the cumin, coriander, turmeric, paprika and salt in a small bowl. You will use it in two halves.
  3. Make the rice: bring the rice and water to a boil in a covered pot, lower the heat and simmer 15 minutes, then rest off the heat, covered, until serving.
  4. Meanwhile, toss the cauliflower, chickpeas and red onion with two-thirds of the canola oil and half of the spice mix. Spread on the sheet pan and roast 15 minutes.
  5. Mix the garlic, ginger, the remaining canola oil and the remaining half of the spice mix into a paste, and rub it over the salmon.
  6. Stir the vegetables, push them to the sides, and set the salmon in the center. Roast 10–12 minutes, until the salmon reaches 145°F (63°C) and the cauliflower is browned at the edges.
  7. Stir the lime juice into the Greek yogurt for a cooling sauce.
  8. Fluff the rice and serve it with the salmon and cauliflower, topped with the cilantro and a spoonful of the lime yogurt.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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