Tandoori Spiced Salmon with Cucumber Raita Rice
Indian-Inspired Salmon with Fragrant Basmati and Cooling Cucumber Yogurt
Ingredients:
4 salmon fillets (6 oz each)
2 cups basmati rice, rinsed
4 cups water
1 tablespoon olive oil
1 small red onion, finely diced
1 cup cucumber, finely diced
1 cup Greek yogurt
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1 lemon, juiced and zested
1 teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (adjust to taste)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C).
In a small bowl, mix cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, half the garlic, half the ginger, half the lemon juice, 1 tablespoon of olive oil, and salt to form a paste.
Rub the spice paste onto the salmon fillets, coating them evenly. Let marinate for at least 15 minutes.
In a medium saucepan, bring water to a boil. Add the basmati rice and a pinch of salt. Reduce heat, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
While the rice cooks, prepare the raita by combining Greek yogurt, cucumber, mint, half the cilantro, remaining lemon juice, lemon zest, remaining garlic, remaining ginger, and a pinch of salt in a bowl. Mix well and refrigerate.
Place the marinated salmon fillets on a lined baking sheet and bake for 12-15 minutes, until the salmon is cooked through but still moist.
Fluff the cooked rice with a fork and gently fold in the red onion and the remaining cilantro.
Serve the tandoori salmon over the rice, with a generous spoonful of cucumber raita on the side.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 480 kcal | Servings: 4 servings