Description
Flavorful tandoori salmon bowls featuring tender salmon marinated in spiced yogurt, served over rice with fresh vegetables and a cooling yogurt sauce. A vibrant and nutritious meal perfect for lunch or dinner.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp salt
- 2 cups cooked basmati rice
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
Instructions
- In a bowl, mix yogurt, lemon juice, garam masala, paprika, cumin, coriander, turmeric, garlic, ginger, and salt.
- Coat salmon fillets thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C) or heat a skillet over medium heat with olive oil.
- Bake salmon for 12-15 minutes or cook in skillet for 4-5 minutes per side until cooked through.
- Divide cooked rice among bowls.
- Top with salmon fillets and arrange cucumber, tomatoes, and red onion around.
- Garnish with fresh cilantro and an extra spoonful of yogurt if desired.
- Serve warm.
Notes
- Marinate longer for deeper flavor (up to 4 hours).
- Use naan instead of rice for variation.
- Add pickled onions or mango chutney for extra flavor.
- Store leftovers refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian