20-Minute Tandoori Salmon Rice Bowls

Craving something vibrant, healthy, and packed with flavor but short on time? These 20-Minute Tandoori Salmon Rice Bowls are exactly what you need. The tandoori-spiced salmon is perfectly charred on the outside and tender on the inside, served over a bed of fluffy rice and topped with all the fresh, crunchy fixings. It’s like a burst of flavor and color in every bite—warm spices, fresh vegetables, and a zesty yogurt drizzle to bring it all together. Whether you’re looking for a quick dinner or a nourishing meal prep option, this recipe has got your back!

The best part? You’ll be sitting down to a flavorful, restaurant-worthy dish in just 20 minutes. Trust me, these bowls are a game-changer for busy nights when you still want to eat something exciting and satisfying. Let’s get cooking!

Why You’ll Love 20-Minute Tandoori Salmon Rice Bowls

Quick and Flavorful

Ready in 20 minutes, this dish comes together quickly while packing a punch of flavor. The tandoori marinade is full of rich spices that infuse the salmon with amazing taste.

Healthy and Nutritious

With omega-3 rich salmon, fresh veggies, and brown rice (or white, if you prefer), this bowl is as nutritious as it is delicious. It’s a great way to get a balanced meal that’s both filling and good for you.

Customizable

Feel free to switch up the toppings to fit your mood—whether you prefer more veggies, different grains, or even a little extra heat, you can make these bowls your own.

Make-Ahead Friendly

The salmon, rice, and sauce all store well in the fridge, making these bowls perfect for meal prep. You’ll have an easy and flavorful lunch or dinner ready to go.

Ingredients

Here’s everything you’ll need to make these vibrant and flavorful rice bowls:

For the Tandoori Salmon:

• Salmon fillets: Fresh or frozen, skin-on or skinless, your choice. Just be sure to check for bones before cooking.
• Tandoori spice mix: You can buy this pre-made or mix your own (garam masala, paprika, cumin, turmeric, coriander, garlic powder, and cayenne).
• Greek yogurt: Adds creaminess to the marinade and helps tenderize the salmon.
• Lemon juice: Brightens up the flavors and helps balance the richness of the salmon.
• Olive oil: To coat the salmon for cooking and help it crisp up in the pan.
• Garlic: Freshly minced for a savory kick.

For the Rice Bowls:

• Cooked rice: You can use white, brown, or jasmine rice for the base of your bowls. Quinoa also makes a great swap!
• Cucumber: Thinly sliced for a fresh, crunchy texture.
• Red onion: Thinly sliced, it adds a bit of tang and bite.
• Fresh cilantro: For a pop of color and flavor.
• Avocado: Sliced for a creamy, rich texture that complements the spice of the salmon.

For the Yogurt Sauce:

• Greek yogurt: A cool, creamy element to balance out the heat and spice.
• Lemon juice: To add brightness.
• Cucumber: Grated for a fresh, cucumber-y flavor.
• Salt and pepper: To taste.
• Fresh dill: Optional, but adds a lovely fresh flavor to the sauce.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get to the fun part: making this flavorful dish!

Marinate the Salmon:

1. Mix the Marinade: In a bowl, combine the Greek yogurt, tandoori spice mix, garlic, lemon juice, olive oil, salt, and pepper. Stir until everything is well blended.
2. Coat the Salmon: Pat your salmon fillets dry with a paper towel. Coat the salmon in the marinade, making sure it’s fully covered. Let it sit for about 10 minutes while you prep the rice and toppings.

Cook the Salmon:

3. Sear the Salmon: Heat a non-stick skillet or pan over medium-high heat. Add a little olive oil and cook the salmon fillets, skin-side down, for about 4-5 minutes. Flip and cook for another 3-4 minutes, until the salmon is cooked through and nicely charred. You can also grill it if you prefer! Once cooked, remove the salmon from the pan and set it aside.

Assemble the Bowls:

4. Prepare the Rice: While the salmon is cooking, cook the rice according to the package instructions. Once it’s done, fluff it with a fork.
5. Toss the Toppings: Slice your cucumber, red onion, and avocado. Set everything aside.

Make the Yogurt Sauce:

6. Mix the Sauce: In a small bowl, combine Greek yogurt, lemon juice, grated cucumber, salt, pepper, and fresh dill (if using). Stir until smooth.

Serve the Bowls:

7. Assemble the Bowls: In each bowl, add a scoop of rice, top with a piece of salmon, and arrange the cucumber, red onion, and avocado on top. Drizzle with the yogurt sauce and sprinkle with fresh cilantro.

Nutrition Facts

Servings: 4
Calories per serving: Approximately 450-500 calories (depending on rice and toppings used)

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve 20-Minute Tandoori Salmon Rice Bowls

These rice bowls are delicious on their own, but here are a few ideas to elevate your meal even further:

• Side Salad: A fresh green salad with a lemon vinaigrette would be the perfect crisp contrast to the richness of the salmon.
• Pickled Veggies: Add a tangy side of pickled vegetables like carrots or radishes for an extra kick of flavor.
• Bread: If you want to add some carbs, serve these bowls with naan or pita bread on the side to scoop up the yogurt sauce.

Additional Tips

• Salmon Alternatives: If you’re not a fan of salmon, feel free to swap it out for chicken breast or tofu. Just adjust the cooking time accordingly.
• Extra Heat: If you like things spicy, add more cayenne pepper or even a chopped chili to the marinade or sauce.
• Make it Vegan: Swap the Greek yogurt for a dairy-free yogurt alternative, and use tofu or chickpeas in place of the salmon.
• Meal Prep: You can easily make these bowls ahead of time. Store the rice, salmon, and toppings in separate containers and assemble them when you’re ready to eat.

FAQ Section

Q1: Can I use frozen salmon for this recipe?

A1: Yes, frozen salmon works great! Just make sure to thaw it completely before marinating and cooking.

Q2: Can I use a different type of rice?

A2: Absolutely! Brown rice, jasmine rice, or even quinoa would all work perfectly in this bowl.

Q3: How do I store leftovers?

A3: Store leftover salmon, rice, and toppings separately in airtight containers in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop.

Q4: Can I use a grill instead of a skillet?

A4: Yes! Grilling the salmon gives it a lovely smoky flavor. Just make sure to grill it for about 3-4 minutes per side, depending on the thickness.

Q5: Can I skip the yogurt sauce?

A5: If you’re not a fan of yogurt, you can skip the sauce or substitute it with a tahini or avocado-based dressing for a creamy alternative.

Q6: Can I add more veggies to this bowl?

A6: Definitely! You can add roasted sweet potatoes, bell peppers, or even greens like spinach or arugula for added color and nutrition.

Q7: Can I make this dish spicy?

A7: Yes, if you like heat, you can add more cayenne pepper or chopped chilies to both the marinade and the yogurt sauce.

Q8: Is this recipe gluten-free?

A8: Yes! This recipe is naturally gluten-free. Just make sure to check that your rice is gluten-free if using a pre-packaged variety.

Q9: Can I make the rice ahead of time?

A9: Yes, you can cook the rice in advance and store it in the fridge for up to 3 days. Reheat it in the microwave or on the stove when you’re ready to serve.

Q10: How can I make this dish more filling?

A10: If you’re looking for a heartier meal, try adding roasted chickpeas or a boiled egg on top of the bowl.

Conclusion

These 20-Minute Tandoori Salmon Rice Bowls are the perfect solution to a busy night when you want something delicious, healthy, and full of flavor. The tandoori salmon is bursting with spices, while the rice, fresh veggies, and creamy yogurt sauce bring everything together into one delicious, colorful bowl. Whether you’re cooking for yourself or feeding a crowd, this quick and easy dish is guaranteed to impress!

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