Tandoori Salmon Rice Bowls
Tandoori salmon is a time-friendly riff on a classic Indian dish and will be your go-to method for marinating and cooking salmon! A quick marinade in spiced yogurt and 15-minutes in a hot oven are all you need. Serve over fragrant basmati rice with homemade raita and top with thinly sliced onion and cilantro.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 4 - 6 servings
Ingredients
Tandoori Salmon
- 2 lbs center-cut salmon filet, skin removed
- 1/2 cup plain full-fat greek yogurt
- 2 teaspoons grated ginger
- 2 garlic cloves, grated
- 1 teaspoon lemon zest
- 1 teaspoon ancho or new mexico chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
Raita
- 1 cup full-fat greek yogurt
- 2 baby or persian cucumbers, peeled
- 1/4 teaspoon ground cumin
- 1 garlic clove, grated
- 2 tablespoons lemon juice
- 2 tablespoons chopped mint
- 2 tablespoons chopped cilantro
For serving
- 3 cups steamed basmati rice
- 1/4 red onion, thinly sliced
- 1 lemon, cut into wedges
- cilantro and mint leaves
Instructions
- Preheat an oven to 450 F. Line a baking sheet with parchment paper and set aside.
- Make the raita. Using a box or cheese grater, grate the cucumber into a small mixing bowl. Stir in the yogurt, cumin, garlic, lemon juice, mint, and cilantro and season to taste with salt and pepper. Refrigerate until ready to serve.
- Prep the salmon. Make sure the skin is removed from the salmon and cut it into 2 inch cubes. You could also keep the salmon in filets.
- Marinate the salmon. In a large mixing bowl, whisk together the yogurt, ginger, garlic, lemon zest, chili powder, cumin, coriander, garam masala, turmeric, sugar, salt, and pepper. Toss with the cubed salmon and marinate for 15-20 minutes.
- Bake the salmon. Lay the salmon cubes on the prepared baking sheet with a bit of room between each piece. Transfer the baking sheet to the oven and cook for 8 minutes. Broil for 1-2 minutes, until the salmon is browned.
- Serve. Serve the salmon over basmati rice with the raita. Top with thinly sliced red onion, fresh mint, and cilantro. Serve with naan on the side and lemon wedges for squeezing.
Nutrition
Calories: 540kcalCarbohydrates: 40gProtein: 56gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 128mgSodium: 857mgPotassium: 1308mgFiber: 1gSugar: 4gVitamin A: 113IUVitamin C: 5mgCalcium: 137mgIron: 3mg
