Tandoori Salmon & Coconut Rice Bowl I

Ingredients

• 4 pieces Salmon Fillets (6‑ounce, skinless, wild‑caught if possible)
• 0.5 cup Plain Greek Yogurt (Full‑fat for richer flavor)
• 2 tablespoons Lemon Juice (Freshly squeezed)
• 1 tablespoon Fresh Ginger (Grated)
• 2 cloves Garlic (Minced)
• 1 teaspoon Garam Masala
• 1.5 teaspoons Ground Cumin
• 1 teaspoon Ground Coriander
• 0.5 teaspoon Turmeric Powder
• 1.5 teaspoons Smoked Paprika
• 0.25 teaspoon Chili Powder (Adjust to heat preference)
• 1.5 teaspoons Salt
• 3 tablespoons Olive Oil (Divided: 1 tbsp for marinade, 1 tbsp for chickpeas, 2 tbsp for dressing)
• 15 ounce Canned Chickpeas (Drained, rinsed, and patted dry)
• 1 cup Basmati Rice (Uncooked, rinsed)
• 1 cup Coconut Milk (Full‑fat for creaminess)
• 1 cup Water
• 1 tablespoon Unsalted Butter (For sautéing rice)
• 0.25 cup Red Onion (Thinly sliced for garnish)
• 2 tablespoons Fresh Cilantro (Chopped for garnish)
• 0.25 cup Fresh Mint Leaves (Packed, for dressing)
• 2 tablespoons Lime Juice (Freshly squeezed)
• 1 teaspoon Honey (Optional, for slight sweetness in dressing)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the other components.

   Time: PT10M

   Temperature: 425°F

2. Make Tandoori Marinade

   In a mixing bowl combine Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, coriander, turmeric, smoked paprika, chili powder, salt, and 1 tbsp olive oil. Whisk until smooth.

   Time: PT5M

3. Marinate Salmon

   Place the salmon fillets in a shallow dish or zip‑top bag. Pour the tandoori marinade over them, turning to coat each piece evenly. Let sit at room temperature for 15 minutes (or refrigerate up to 24 h for deeper flavor).

   Time: PT15M

4. Prepare Chickpeas

   Pat the drained chickpeas completely dry with paper towels. Toss them in a small bowl with 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp ground cumin, and a pinch of salt.

   Time: PT5M

5. Roast Salmon and Chickpeas

   Line the baking sheet with parchment. Arrange the marinated salmon fillets skin‑side down (if skin is present) and spread the seasoned chickpeas around them in a single layer. Roast for 12‑15 minutes, until the salmon flakes easily and reaches an internal temperature of 145°F (63°C) and the chickpeas are golden and crunchy.

   Time: PT15M

   Temperature: 425°F

6. Cook Coconut Rice

   Rinse the basmati rice until water runs clear. In a saucepan, melt 1 tbsp butter over medium heat, add the rice and sauté for 2 minutes until lightly fragrant. Add coconut milk, water, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing.

   Time: PT20M

7. Blend Ginger‑Green Dressing

   In a blender combine packed cilantro, mint leaves, 1 tsp grated ginger, lime juice, 2 tbsp olive oil, honey (if using), and a pinch of salt. Blend until smooth and creamy.

   Time: PT5M

8. Plate and Serve

   Divide the coconut rice among four plates. Top each with a salmon fillet, sprinkle a generous handful of crispy chickpeas, scatter thinly sliced red onion, drizzle the ginger‑green dressing, and finish with a few fresh cilantro leaves.

   Time: PT5M

Nutrition Facts

Calories

570

Protein

35g

Carbohydrates

42g

Fat

18g

Fiber

6g