Photo of Salmon kachumber by WW

Salmon kachumber

6 - 12
PersonalPoints™ per serving
Total Time
20 min
0 min
20 min
A date-night supper for two with grilled salmon, basmati rice and a refreshing Indian-style salad.


White basmati rice, dry

100 g

Salmon, raw

240 g


1 zest(s) of 1

Cumin seeds

1 teaspoons, level


1 medium

Chilli, Green or Red

1 individual


2 medium


¼ individual

Mint, Fresh

10 sprig(s)

Coriander, fresh

10 sprig(s)


1 pinch

Black pepper

1 pinch


  1. Put the rice in the saucepan and cover with plenty of boiling water from the kettle. Cook for 12 minutes, or according to the packet instructions.
  2. At the same time, preheat the grill. Cover the grill pan with a piece of foil. Arrange the salmon fillets on the grill rack and grate the zest from the lemon over them. Squeeze the juice from half the lemon over the fillets; then sprinkle them with the cumin seeds. Grill for 6-8 minutes, until the flesh is opaque and flakes easily when tested with a fork.
  3. Meanwhile, make the salad by finely chopping the onion, chilli (removing the seeds), tomatoes, cucumber, mint and coriander (reserving a few sprigs, for garnish). You could chop the ingredients in the food processor if you prefer, though it only takes a few minutes by hand. Season and add a squeeze of lemon juice.
  4. Drain the rice and share it between 2 plates. Serve with the salmon and spoon the salad alongside, garnished with the reserved coriander and mint.