Indian Spiced Salmon, Roasted Vegetables with Charcoal Charred Chickpeas
Indian spices tickle this delicious salmon dish, using the last of the summer vegetables – tenderstem broccoli, tomatoes and potatoes. The star of the dish is the chargrilled chickpeas cooked in a sieve directly over the coals. They char and go lovely and crispy, adding a super crunch and texture. Top it with a cooling mint and cucumber raita to cut through the warming spices.
Ingredients
SERVES 4
4 pieces of salmon fillet
600g new potatoes, cut into medium sized chunks and parboiled for 10 minutes
12 stems tenderstem broccoli
400g cherry vine tomatoes
Olive oil
Juice of 1 lemon
2 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried aleppo chillies
Salt & pepper
5 tbsp natural yoghurt
4 sprigs of mint – leaves removed and shredded finely
A chunk of cucumber – grated and squeezed so all the water comes out
Mix together and season with salt.
1 tin chickpeas, drained
2 spring onions, sliced
Olive oil
Salt & pepper
You will need a metal sieve for this.
Method
1.Set up the BBQ – I used my Kamado Joe Konnected Joe at a temperature of 170°C and had one deflector plate in.
2. Take a large heavy-based pan, place onto your grill and drizzle in a little olive oil. Tip in the parboiled potatoes and the cumin seeds. Give it a good mix, close the lid and roast for 20-25 minutes to get some colour on the potatoes. Stir and move the pan around a couple of times during the cook varying the direct heat on the pan which will help crisp up the potatoes.
3. While this is cooking, make the mint cucumber raita – mix all the ingredients together and put into a serving bowl.
4. Add the broccoli into the potatoes and cook for another 5 minutes.
5. Tip over the tomatoes and carefully place the salmon fillets over the top of the vegetables. Pour over the lemon juice followed by the spice mix. Throw in the lemon skins too for extra citrus zing. Cook for 10-15 minutes until the salmon is just cooked and the tomatoes have burst. Remove from heat.
6. Take out the grills and deflector plate from the BBQ ready to char the chickpeas.
7. Place the chickpeas and spring onions into a bowl and pour over a little olive oil. Give it a good mix and season with salt and pepper.
8. Tip into a metal sieve and place it directly onto the charcoal. Shake it now and then to get some char over all of the chickpeas and onions. You’ll lose a few to the fire gods! Remember to wear a glove as the handle gets very hot!
9. Once nicely browned and charred, tip over the salmon dish, dollop the mint and cucumber raita and serve straight away.
Experiment with different spices on the chickpeas charred the same way over the coals – these make a tasty BBQ snack!
More Recipes Ideas from Sue Stoneman
Method
1.Set up the BBQ – I used my Kamado Joe Konnected Joe at a temperature of 170°C and had one deflector plate in.
2. Take a large heavy-based pan, place onto your grill and drizzle in a little olive oil. Tip in the parboiled potatoes and the cumin seeds. Give it a good mix, close the lid and roast for 20-25 minutes to get some colour on the potatoes. Stir and move the pan around a couple of times during the cook varying the direct heat on the pan which will help crisp up the potatoes.
3. While this is cooking, make the mint cucumber raita – mix all the ingredients together and put into a serving bowl.
4. Add the broccoli into the potatoes and cook for another 5 minutes.
5. Tip over the tomatoes and carefully place the salmon fillets over the top of the vegetables. Pour over the lemon juice followed by the spice mix. Throw in the lemon skins too for extra citrus zing. Cook for 10-15 minutes until the salmon is just cooked and the tomatoes have burst. Remove from heat.
6. Take out the grills and deflector plate from the BBQ ready to char the chickpeas.
7. Place the chickpeas and spring onions into a bowl and pour over a little olive oil. Give it a good mix and season with salt and pepper.
8. Tip into a metal sieve and place it directly onto the charcoal. Shake it now and then to get some char over all of the chickpeas and onions. You’ll lose a few to the fire gods! Remember to wear a glove as the handle gets very hot!
9. Once nicely browned and charred, tip over the salmon dish, dollop the mint and cucumber raita and serve straight away.
Experiment with different spices on the chickpeas charred the same way over the coals – these make a tasty BBQ snack!
