The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Tikka Salmon with Golden Butternut Squash & Kale
A different take on classic tikka starring sustainably caught salmon. You make a moreish sauce of tikka paste, creamy yoghurt and tangy tamarind. Simmer with salmon till tender and juicy. Serve alongside golden wedges of roasted squash and vitamin-rich kale.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 large tomatoes (use half)
- 1 onion (use half)
- 1 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 salmon fillet (Fish)
- 80g sliced kale (use half)
- 1 small butternut squash (use half)
- 1 handful of fresh coriander (use half)
- 4cm fresh ginger (use half)
- 1 aubergine (use half)
- 3 garlic clove
- 1 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
Nutritional Information
Calories: 611
Protein: 39g
Carbs: 47g
Fat: 32g
Ingredients
- 1 aubergine
- 1 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 small butternut squash
- 1 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 onion
- 1 handful of fresh coriander
- 2 large tomatoes
- 80g sliced kale
- 4cm fresh ginger
- 2 salmon fillets (Fish)
- 3 garlic clove
Nutritional Information
Calories: 603
Protein: 39g
Carbs: 46g
Fat: 32g
Tikka Salmon with Golden Butternut Squash & Kale
A different take on classic tikka starring sustainably caught salmon. You make a moreish sauce of tikka paste, creamy yoghurt and tangy tamarind. Simmer with salmon till tender and juicy. Serve alongside golden wedges of roasted squash and vitamin-rich kale.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Cut the squash into 1cm-thick wedges, discarding the seeds. Place onto a lined baking tray and toss with one-third of the tikka paste and a pinch of sea salt. Roast for 20 mins. Add the kale and roast for another 5 mins, until the squash is soft and the kale is crisp.
- Thinly slice the onion. Finely chop or grate the garlic and ginger. Roughly chop the tomatoes. Dice the pepper into 1cm cubes. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the pepper and cook for 3-4 mins, until softened.
- Add the onion, garlic, ginger and tomatoes. Cook for 5-6 mins, until soft. Add the remaining tikka paste, tamarind, 200ml boiling water (100ml for 1 person) and a pinch of sea salt. Simmer for 5 mins.
- Stir in the yoghurt. Gently place the salmon, skin-side up, in the sauce. Cook for 8-10 mins, until the salmon is cooked through. Add a splash of water if it gets too dry. Roughly chop the coriander then stir it into the curry.
- Carefully peel off the salmon skin and flake the flesh into the sauce. Serve the curry in bowls alongside the roasted veggies.
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