logo

Favoreats

Favoreats LLC

GET — On the App Store

View

Tandoori Salmon Salad with Pickled Cippolini Onions, Cucumber Raita, and Marinated Lentils

Wolfgang Puck
  • 180 minutes
  • Serves

INGREDIENTS

4

atlantic salmon, Fillets

1

Tandoori salmon

4 cups

Baby arugula, Packed Leaves

1

Carrot, medium

1

Celery stalk

5

Cippolini onions

3 tsp

Coriander, ground

35 tbsp

Coriander, Fresh Leaves

1

Cucumber raita

1

Fennel, medium Bulb

1

Fresno chile pepper

2 tbsp

Garlic

2 tbsp

Ginger, Fresh

1

slice Ginger, Fresh

1 cup

Green lentils, Dried

1 1/2

Japanese cucumber

1 cup

Mint, Fresh Leaves

1

Pickled cippolini onions

8

Radishes, Red

1/4

Red onion

1

Yellow onion, medium

3 tbsp

Honey

1/4 cup

Lemon juice, Fresh

1/4 cup

Lime juice, Fresh

1/2 tsp

Cardamom, ground

3 1/3 tbsp

Curry powder

2 tsp

Kashmiri chile powder or hot paprika

6 1/2 tsp

Kosher salt

1/2 tsp

Nutmeg

1 tsp

Paprika, Sweet

1/2 tsp

Powdered ginger

4 1/2 tsp

Sugar

1

Tandoori seasoning

1 1/2 tsp

Turmeric, ground

10 tbsp

Champagne vinegar

2 tbsp

Vegetable oil

1 tsp

Cumin, ground

2 cups

Greek yogurt, Nonfat plain

2 cups

Yogurt, Nonfat Plain

1

Green lentil salad