Tandoori Salmon & Coconut Rice Bowl
This Oven-Baked Tandoori Salmon with Crispy Chickpeas and Coconut Rice is an Indian-inspired comfort food recipe that’s naturally high in fiber, protein, and fats! The salmon is full of earthy flavors with slightly sweet undertones to complement the buttery, coconut rice.
Ingredients you’ll need:
- salmon
- yogurt
- tamari or soy sauce
- ginger garlic paste
- olive oil
- lime
- garam masala
- paprika
- ground turmeric
- ground cumin
- coconut milk
- rice
- chickpeas
What is Tandoori?
Tandoori is a style of Indian cooking that uses a blend of spices such as cumin, coriander, garam masala, and turmeric to offer warm, aromatic flavors that are earthy with a bit of slight sweetness. It’s traditional to use Kashmiri red chili powder for more high heat, but you can also use smoked paprika!
How to Store and Reheat cooked Salmon?
Cooked salmon can be stored in an airtight container in the fridge up to 2 days. Reheat in the oven at 350F for 8-10 minutes, until warmed through.
Cook with me!
Tandoori Salmon & Coconut Rice Bowl
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!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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