Tandoori Salmon & Coconut Rice Bowl
Servings: 4
Ingredients
For the Tandoori Salmon:
- 2-4 Salmon Fillets
- 1/3 cup Plain Greek Yogurt
- 2 tbsp. Tamari Sauce or Soy Sauce
- 1 tbsp. Ginger Garlic Paste
- 1 tbsp. Olive Oil
- Juice of 1/2 Lime
- 1 tsp. EACH: Garam Masala, Salt, & Paprika
- 1/2 tsp. EACH: Ground Turmeric & Coriander (or Ground Cumin)
For the Crispy Chickpeas:
- 1 can Chickpeas drained
- 1 tsp. EACH: Garlic Powder, Smoked Paprika, Salt
For the Coconut Rice:
- 2 cups Jasmine or Basmati Rice
- 14 oz can Full Fat Coconut Milk
- 1 cup Water
- 2 tbsp. Unsalted Butter
- 1 tsp. Fine Sea Salt
(Optional) For the Ginger Green Dressing:
- 1 cup Plain Greek Yogurt
- 1/2 cup Fresh Cilantro
- 1 " Fresh Ginger peeled
- 2 Garlic Cloves
- Juice of 1 Lemon
Optional toppings:
- red onion thinly sliced
- fresh mint or cilantro finely chopped
- baby arugula
Instructions
For the Tandoori Salmon:
- Combine all ingredients EXCEPT the salmon and olive oil in a bowl. Mix until smooth, then add the salmon fillets. Gently rub the salmon in the marinade until well-coated. Cover and marinate in the fridge 30 minutes to 1 hour.
For the Coconut Rice:
- Add the rice and 1 tbsp olive oil to a large saucepan over medium high heat. Saute for 2-3 minutes.
- Remove the saucepan from heat to stir in the coconut milk.
- Add the saucepan back over heat, add the water, then bring to a boil. Reduce heat to a simmer and cover to cook 20 minutes. Remove lid and fluff with a fork. Let steam 5-10 minutes.
For the Crispy Chickpeas:
- Preheat oven to 400F. Line a rimmed baking pan with parchment paper.
- Toss the chickpeas in the seasonings. Add the seasoned chickpeas and tandoori salmon on the prepared baking pan.
- Bake for 15-18 minutes, until chickpeas are crispy and salmon is cooked through.
For the Ginger Green Dressing:
- Combine all ingredients in a blender. Pulse until smooth. Season with salt and black pepper.
To Serve:
- Enjoy the tandoori salmon, crispy chickpeas, and coconut rice over a bed of baby arugula. Garnish with the thinly slices red onions and herbs. Drizzle with the dressing to serve!
