Traditional tandoori grilled salmon is marinated in a spiced yogurt marinade, grilled until tender, and piled on top of fluffy lemon basmati rice.--it'll quickly become a dinner regular!
Prep Time 2hours
Cook Time 10minutes
Total Time 2hours10minutes
Servings 4servings
Ingredients
Tandoori Salmon
1tablespoonfresh minced ginger
2clovesgarlic, minced
1/2teaspoonpaprika
1teaspoonground coriander
1/2teaspoonground cumin
1/2teaspoonground tumeric
1/4teaspooncayenne pepper
1/4teaspoonground cloves
3/4cupplain yogurt
2tablespoonsolive oil
Salt and pepper to taste
4salmon fillets (1.5 lbs)
Lemon Basmati Rice
1-1/2cupsbasmati rice
3cupswater
2clovesgarlic, minced
1bay leaf
3tablespoonslemon juice
Salt and pepper to taste
Minced fresh parsley and lemon wedges for serving
Steamed broccoli for serving
Instructions
Tandoori Salmon
In a medium shallow bowl, combine ginger, garlic, spices, yogurt, and olive oil until smooth. Season with salt and pepper to taste. Place salmon fillets in marinade and coat both sides. Cover with plastic wrap and place in refrigerator to marinade 2 hours or up to 8.
Lemon Basmati Rice
Rinse basmati rice several times until water runs clear. Set aside. Meanwhile, bring water to a boil over high heat. Reduce heat to medium-low and add rinsed rice, minced garlic, and bay leaf. Cover rice and let cook 15-20 minutes until liquid is evaporated and rice is fluffy and tender. Fluff rice and add lemon juice and salt and pepper to taste. Keep warm.
Grill or pan sear the salmon: If using grill, heat a grill to medium-high. Remove salmon from marinade and place on a greased grill pan or greased aluminum foil on preheated grill. Grill salmon 3-4 minutes per side, flipping once until salmon registers 140F.If pan searing salmon, heat 2 tablespoons olive oil until shimmery in a large nonstick pan. Sear salmon 3-4 minutes per side, flipping once until salmon registers 140F.
Serve salmon warm on top of lemon basmati rice with steamed broccoli and garnish with parsley and lemon wedges. Enjoy!