Tandoori Salmon & Basmati Rice
Take a culinary journey to the land of spices and flavors, with this Tandoori Salmon & Basmati Rice. The Oshēn Salmon, marinated in tandoori spices, is cooked to perfection, leaving a delicately crispy outer layer and a moist and tender center. That's pure satisfaction.
The basmati rice, fluffy and fragrant, enhances the qualities of the marvelous Salmon, they are a perfect match made in heaven.
Meal Type: Lunch or Dinner
Cooking Time: 35 Minutes
Yields: 4 portions
Ingredients:
1 lb. Oshēn Salmon fillets
1 cup plain Greek yogurt (can use low-fat version)
1 tablespoon tandoori spice mix (f you're feeling bold and want to spice up your dish up your
tandoori seasoning)
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced garlic
1 tablespoon grated ginger
1/4 teaspoon cayenne pepper, more to liking
2 cups basmati rice
3 cups water
2 tablespoons unsalted butter (can be replaced by olive oil)
Salt to taste
Pepper to taste
Chopped cilantro and lemon wedges, for garnishing
Preparation:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the Greek yogurt, tandoori spice mix, lemon juice,
garlic, ginger, salt, and cayenne pepper.
3. Pat the Salmon fillets dry with a paper towel and place them on the prepared baking
sheet. Spoon the yogurt mixture over the Salmon, spreading it out evenly to coat the
tops.
4. Bake the Salmon in the preheated oven for 15-20 minutes, or until the Salmon is
cooked through and the yogurt sauce is lightly browned on top.
5. While the Salmon is in the oven, prepare the basmati rice. Rinse the rice in a fine
mesh sieve under cold running water until the water runs clear. In a large saucepan,
bring the water to a boil. Add the rice and butter, stir well, and bring the water back to
a boil. Reduce the heat to low, cover the pan, and simmer the rice for 15-20 minutes,
or until the rice is tender and the water is absorbed.
6. Once the rice is done, fluff it with a fork and season with salt and pepper to taste.
7. To serve, divide the basmati rice among four plates and top each plate with a
tandoori Salmon fillet. Garnish with chopped cilantro and lemon wedges.