Tandoori Salmon with Cilantro Lime Rice
25 minutes (+ 45 minutes standing time)
Contemporary Fusion
Serves: 6
Prepared tandoori paste makes this salmon a snap to make. It’s served over a quick cilantro rice salad that is sure to please any hungry crowd.
Ingredients
Tandoori Salmon with Cilantro Lime Rice:
2 packs (8.5 oz each) Royal® Microwaveable – Cilantro Lime Seasoned Basmati Rice
1/2 cup plain yogurt
1/4 cup tandoori paste
2 tbsp lime juice
6 skin-on salmon fillets
1 1/2 cups diced tomatoes
1 1/2 cups diced cucumber
1/2 cup diced red onion
2 tbsp olive oil
2 tbsp rice wine vinegar
1/4 tsp each salt and pepper
Yogurt Mint Sauce
2/3 cup plain yogurt
1/2 cup shredded cucumber, squeezed dry
2 tbsp finely chopped fresh mint
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp each salt and pepper
Preparation
- Tandoori Salmon with Cilantro Lime Rice: Stir together yogurt, tandoori paste and lime juice until blended; toss with salmon and refrigerate for at least 30 minutes or up to 1 hour.
- Meanwhile, prepare rice according to package directions. Let cool to room temperature; toss with tomatoes, cucumber, red onion, olive oil, vinegar, salt and pepper.
- Heat grill to medium heat; grease grate well. Remove salmon from marinade; cook, skin side down, for 4 to 6 minutes per side or until grill-marked and fish just starts to flake.
- Yogurt Mint Sauce: Stir together yogurt, cucumber, mint, lime juice, cumin, salt and pepper.
- Divide rice salad among 6 plates. Top with salmon and yogurt sauce.
