Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls
These 20-minute Tandoori Salmon Rice Bowls are boldly flavored, quick-to-make, and completely delicious. You all have been loving them, and it's easy to see why! The salmon gets a quick marinade in warm spices and whole milk Greek yogurt, and is then roasted at a high temperature for 10 minutes. Enjoy over basmati or Jasmine rice with thinly sliced red onion, cilantro or parsley, and naan. Gluten-free.
Pin Recipe
Servings: 4 servings
Calories: 267kcal
Equipment
Ingredients
- 1½ lbs salmon skin removed, cut into 1½-inch cubes.
- ½ cup Greek yogurt
- 1 Tbsp ginger paste
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp turmeric
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Juice of 1 lime about 1-2 Tbsp
Serving suggestions: naan, thinly sliced red onion, raita (or other yogurt sauce), cilantro, and/or lime wedges
Instructions
- Make the marinade. Preheat an oven to 500°F/260°C. Combine ½ cup Greek yogurt in a mixing bowl with 1 Tbsp ginger paste, 1 tsp garam masala, 1 tsp ground coriander, ½ tsp chili powder, ½ tsp turmeric, 1 tsp Kosher salt, ¼ tsp black pepper, and about 2 Tbsp fresh lime juice. Stir well.
- Coat the salmon. Add the cubed salmon to the yogurt mixture, then gently toss to evenly coat. Pour the salmon out onto the prepared baking sheet, ensuring the fish is in a single layer.
- Cook the salmon. Transfer to a preheated oven, then roast for 10 minutes, or until the salmon has crisped up and is fully cooked. Serve in rice bowls or naan with fresh cilantro, thinly sliced red onion, and additional lime wedges.
Notes
- Make ahead: Marinate salmon up to 12 hours ahead; cook and enjoy within 3 days of purchase.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat gently in the microwave to avoid overcooking.
- Freezing: Freeze cooked salmon up to 3 months. Thaw overnight before reheating.
Nutrition
Calories: 267kcal | Carbohydrates: 2g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 671mg | Potassium: 897mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg
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