Flatbreads with spiced salmon and zesty slaw
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Flatbreads with spiced salmon and zesty slaw
The zippy sauce on these loaded flatbreads also works as a salad dressing or drizzled over a bowl of soup.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
574Kcal
Fat
36gr
Saturates
9gr
Carbs
31gr
Sugars
8gr
Fibre
5gr
Protein
36gr
Salt
0.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 x 120g salmon fillets
- 2 tbsp tikka masala curry paste
- 4 plain mini naans
- 1⁄2 tsp cumin seeds
- juice of 1 1⁄2 limes
- 2 tbsp olive oil
- 100g white cabbage, finely shredded
- 1 small fennel bulb, finely shredded
- 100g thick Greek yogurt
- 15g coriander leaves, plus extra to garnish
- 1 garlic clove
Step by step
- Preheat the grill to high and line a baking tray with kitchen foil. Coat the salmon with the curry paste, rubbing it into the flesh. Season, place on the lined tray and grill for 8-10 minutes or until just cooked through. Add the naans to a separate baking tray towards the end to heat through. Remove the skin from the salmon once cool enough to handle.
- Meanwhile, dry toast the cumin seeds in a frying pan until fragrant. Immediately tip into a large bowl with the juice of 1⁄2 a lime and the olive oil, whisking together until emulsified. Add the cabbage and fennel and toss together. Season to taste.
- Add the yogurt, coriander, garlic, remaining lime juice and 1 tablespoon of water to a mini blender, then blitz until smooth. Top the naans with the slaw, flake on the salmon then drizzle over the herby sauce and finish with the extra coriander.
