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

The kind of Indian plate you make on repeat. garam masala, a proper char, and a finish of fresh...

33 min · Medium

Indian

Our tested Charred Mushroom Soup: fragrant, generous, and balanced with coconut and curry leaf....

1 hr · Medium

Indian

A home-style take on Sweet Potato Flatbread, built on ginger and green chilli and finished the...

45 min · Easy

Indian Members

Indian

The kind of Indian plate you make on repeat. coconut and curry leaf, a proper char, and a...

30 min · Easy