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Tandoori Salmon Rice Bowls are an exquisite fusion of flavors and nutrition that perfectly encapsulates the essence of modern dining. This dish combines marinated salmon fillets, infused with aromatic tandoori spices, served over a bed of fluffy jasmine rice and vibrant fresh vegetables. With a preparation time of just 20 minutes, it’s an ideal choice for busy weeknights, yet it’s elegant enough for entertaining guests. The appeal of Tandoori Salmon Rice Bowls lies not only in their rich flavors but also in their health benefits, making them a favorite among health-conscious foodies and culinary enthusiasts alike.

20-Minute Tandoori Salmon Rice Bowls

Discover the delicious and healthy 20-Minute Tandoori Salmon Rice Bowls, a perfect blend of marinated salmon, fluffy jasmine rice, and fresh veggies. This quick dish is not only packed with flavor but also rich in omega-3s for heart health. Ideal for busy weeknights or impressing guests, it's a nutritious meal that showcases the essence of tandoori cooking. Dive into modern dining with this easy recipe! #TandooriSalmon #HealthyDinner #QuickRecipes #HomeCooking #MealPrep #Foodie #HealthyEating
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Ingredients
  

2 salmon fillets (about 6 oz each)

2 tablespoons tandoori spice mix

1 tablespoon olive oil

1 cup jasmine rice

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cup chopped cucumber

1/2 cup red onion, diced

1/4 cup fresh cilantro, chopped

1/2 cup plain yogurt (for serving)

Lemon wedges (for serving)

Salt and pepper to taste

Instructions
 

Prepare the Rice: In a medium saucepan, combine jasmine rice and water (or vegetable broth). Add a pinch of salt, bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until the rice is fluffy and water is absorbed. Remove from heat and let sit covered.

    Marinate the Salmon: While the rice cooks, pat the salmon fillets dry with a paper towel. In a small bowl, mix tandoori spice, olive oil, salt, and pepper. Rub the spice mixture evenly over the salmon fillets.

      Cook the Salmon: Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes without moving them, until the skin is crispy. Flip and cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from heat.

        Prep the Vegetables: In the meantime, prepare the fresh vegetables by chopping cherry tomatoes, cucumber, and red onion. Toss them together in a bowl and add chopped cilantro.

          Assemble the Bowls: Fluff the cooked rice with a fork and divide it among serving bowls. Top each bowl with a salmon fillet, and scatter the fresh vegetable mixture on top.

            Garnish and Serve: Drizzle a tablespoon of plain yogurt over each rice bowl and squeeze fresh lemon juice on top. Serve immediately and enjoy!

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 2