Tandoori Salmon with Pomegranate Walnut Chutney

A kicked up spiced salmon that is so easy and quick to make. Just marinate and bake. I have made it a little fancier by pairing with turnip greens and a pomegranate walnut radish chutney.


This would make a great weeknight night dinner. You make the chutney ahead of time and refrigerate. The greens can be any greens….turnip, spinach, kale or collards and are quick and easy to put together.

I love Salmon but try and stay away from the farm raised version. Do use a wild caught salmon fillet with skin. The marinade is an easy tandoori marinate and I have a added a couple of tablespoons of pomegranate juice to it for sweetness.


The chutney has its inspiration from a Kashmir chutney from which I have diverged. If you want to see the original one with yoghurt, check it out on my blog Walnut and Radish Chutney

Fall vegetables are amazing and full of flavor. Turnips are one or my favorites in this autumn season. I have the basic recipe here but there are a couple of recipes for turnips and greens on my blog that you can use. I found the baby turnips at the farmers market and such delicious greens including spinach, beet greens and radishes.




Tandoori Salmon with Pomegranate Walnut Chutney

  • Servings: 2
  • Difficulty: easy
  • Print

a spiced salmon baked in the oven served with pomegranate walnut chutney



  • 2-3 pieces of  wild-caught Salmon
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 2 tablespoons pomegranate juice
  • 1 tablespoon  grapeseed oil
  • Pomegranate seeds for garnish

Walnut Pomegranate chutney

  • 1 cup walnut soaked in water for an hour
  • 5-6 red radishes
  • 1 green chili
  • 1 clove of garlic
  • 1 cup pomegranate seeds
  • Salt and pepper to taste

Turnip and greens

  • 1 bunch turnip greens/beet greens/radish greens
  • 1 bunch fresh spinach
  • 2 baby turnips – quartered
  •  3 cloves garlic
  • 2 whole dried red chilies
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste
  • Mustard or grapeseed oil



  1. Mix the ingredients together and marinate the salmon pieces.
  2. Set aside for 10 mins
  3. Preheat the oven to 425F
  4. Put the salmon on the baking sheet (skin-side down), then put it in the oven.
  5. Bake for 8-10 minutes.

Pomegranate Walnut Chutney

  1. Blend all the ingredients together and season to taste.

Turnip greens

  1. Heat the oil in a pan.
  2. Add garlic and chilies and sauté for  for a couple of minutes making sure the garlic does not burn
  3. Add the turnips and fry until golden
  4. Add all the greens and mix together until wilted
  5. Season with salt and pepper
  6. Add the vinegar and cook on medium heat until tender. You may need to add a dash of water to continue the cooking.

To plate…spread the chutney out on a plate, layer on the greens and top with the salmon. Sprinkle with pomegranate seeds and serve.

Angie’s Fiesta Friday is where the party is so come and vote! for your favorite dish!

14 thoughts on “Tandoori Salmon with Pomegranate Walnut Chutney

  1. Oh my gosh, Zeba! You are making my mouth water! This sounds so wonderful! And strangely enough, I just topped a dish this evening with pomegranate seeds and walnuts! We are on the same page today! I am bookmarking your recipe to make very soon! 😀

    Liked by 1 person

  2. Zeba, I was sold when I read tandoori salmon….Not only do I love salmon, love tandoori too 🙂 What gorgeous flavors when paired with the pomegranate walnut chutney and the greens. Yummmmmm! What time is dinner?

    Liked by 1 person

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.