Description
These 20-Minute Tandoori Salmon Rice Bowls are a vibrant and flavorful meal featuring tender salmon marinated in aromatic tandoori spices. Served over a bed of fluffy rice and paired with fresh veggies, these bowls are perfect for a quick, healthy dinner that’s bursting with bold flavors!
Ingredients
Scale
For the Tandoori Salmon:
- 4 salmon fillets (about 6 oz each)
- 3 tablespoons plain Greek yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- Salt and pepper, to taste
For the Rice Bowls:
- 2 cups cooked rice (white, brown, or jasmine rice)
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- Fresh cilantro, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Marinate the Salmon:
- In a bowl, mix Greek yogurt, tandoori masala, lemon juice, garlic powder, cumin, turmeric, salt, and pepper.
- Coat the salmon fillets with the marinade and let them sit for 10 minutes to absorb the flavors.
- Cook the Salmon:
- Preheat the oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- If baking, place the salmon fillets on a baking sheet lined with parchment paper and bake for 10-12 minutes, until the salmon flakes easily with a fork.
- If grilling, cook the salmon for 3-4 minutes per side until cooked through.
- Assemble the Rice Bowls:
- While the salmon is cooking, prepare the rice bowls.
- Divide the cooked rice into four bowls.
- Arrange the cucumber slices, red onion, and avocado on top of the rice.
- Finish the Dish:
- Once the salmon is done, place one fillet on top of each rice bowl.
- Garnish with chopped cilantro and serve with lemon wedges on the side.
- Serve Immediately:
- Enjoy your flavorful, vibrant Tandoori Salmon Rice Bowls!
Notes
- For extra crunch, add some roasted chickpeas or a sprinkle of toasted sesame seeds on top.
- You can use quinoa or couscous instead of rice for a different base.
- If you prefer a spicier version, add more tandoori masala or a pinch of cayenne pepper to the marinade.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian, South Indian
Nutrition
- Serving Size: 1 rice bowl
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg