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Close up of a Tandoori Salmon Rice Bowl with charred salmon cubes, fresh cucumber, and cilantro over basmati rice.

25-Minute Tandoori Salmon Rice Bowls

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 1.5 lbs salmon fillet, skin removed and cut into 1-inch cubes
  • 3 tbsp tandoori paste
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 3 cups cooked basmati rice
  • 1 cup English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Method
 

  1. In a medium mixing bowl, whisk together the Greek yogurt, tandoori paste, and lemon juice until fully combined.
  2. Add the cubed salmon to the bowl and toss gently to coat; allow to marinate at room temperature for 10 minutes.
  3. Heat olive oil in a large non-stick skillet over medium-high heat.
  4. Add the salmon cubes to the skillet in a single layer, ensuring they do not overlap.
  5. Sear the salmon for 3 to 4 minutes per side until a slight char forms and the internal temperature reaches 145°F.
  6. Divide the cooked basmati rice equally among four bowls.
  7. Top the rice with the cooked tandoori salmon, diced cucumber, and sliced red onion.
  8. Garnish each bowl with fresh cilantro and serve immediately with lime wedges.