Indian · Salad

Tamarind and jaggery Salmon Tabbouleh

Weeknight-friendly Salmon Tabbouleh with the tamarind and jaggery we come back to again and again. Big flavour, short shopping list.

4.3 from 1,435 cooks

Prep30 min

Cook90 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Indian Members

Indian

This Indian Tabbouleh leans on garam masala to do the heavy lifting. We roast the Turkey for...

40 min · Easy

Indian Members

Indian

Our tested Slow-Cooked Tofu Chowder: golden, generous, and balanced with tamarind and jaggery....

1 hr 15 min · Medium

Indian

A slow-braised take on Lentil Cake, built on ginger and green chilli and finished the way we...

22 min · Easy

Indian Members

Indian

This Indian Hash leans on tomato and cream to do the heavy lifting. We char the Prawn for real...

32 min · Medium