Mediterranean Tandoori Salmon Rice Bowl
This Mediterranean Tandoori Salmon Rice is a fusion-style dish where tender oven-roasted salmon is coated in a mild tandoori-inspired marinade (smoky, tangy—not hot) and served over fluffy basmati rice infused with olive oil, lemon, and herbs. Finished with fresh vegetables and a light drizzle sauce, it’s nourishing, elegant, and restaurant-quality.
⏱ Time Required
Prep time: 15 minutes
Marinating time: 15–30 minutes (optional but recommended)
Cook time: 20 minutes
Total time: ~45 minutes
🛒 Ingredient
Salmon
2 salmon fillets (120–150 g each)
1 tablespoon olive oil
2 tablespoons Greek-style plain yogurt (only for marinade, not serving)
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon lemon juice
Mediterranean Rice
1 cup basmati rice
2 cups water or light vegetable broth
1 tablespoon olive oil
¼ teaspoon salt
1 bay leaf or strip of lemon peel (optional)
Fresh Mediterranean Toppings (Optional but Beautiful)
Chopped cucumber
Cherry tomatoes
Fresh parsley or dill
Thin red onion slices
Olives (optional)
Light Lemon Olive Oil Drizzle
2 tablespoons olive oil
1 tablespoon lemon juice
Pinch salt
👩🍳 Instructions
1️⃣ Marinate the Salmon
In a bowl, mix yogurt, olive oil, lemon juice, smoked paprika, cumin, coriander, turmeric, garlic powder, salt, and pepper.
Coat salmon well and rest 15–30 minutes.
2️⃣ Cook the Rice
1. Rinse basmati rice until water runs clear.
2. Add rice, water, olive oil, salt, and bay leaf/lemon peel to pot.
3. Bring to boil, cover, and simmer 12–15 minutes.
4. Rest covered 5 minutes, then fluff.
3️⃣ Cook the Salmon
Oven method (best):
Preheat oven to 200°C (400°F)
Place salmon on lined tray
Bake 12–15 minutes until flaky and lightly golden
Pan method:
Cook on nonstick pan, medium heat, 3–4 min per side
4️⃣ Assemble the Bowl
Spoon rice into bowl
Top with tandoori salmon
Add fresh vegetables
Drizzle lemon olive oil
Garnish with herbs
💡 Tips for Best Flavor
Smoked paprika gives “tandoori” feel without spice
Don’t overcook salmon—keep it juicy
Lemon peel in rice = Mediterranean aroma
Add chickpeas for extra protein
❓ Frequently asked questions FAQs
Q: Is this spicy?
No. It’s smoky, tangy, and mild.
Q: Can I make it dairy-free?
Yes—replace yogurt with olive oil + lemon only.
Q: Can I meal prep?
Yes. Store rice and salmon separately up to 3 days.
Q: Can I use brown rice or quinoa?
Absolutely—very Mediterranean-friendly.
🥗 Nutritional Information
Calories: 520 kcal
Protein: 34 g
Carbohydrates: 48 g
Fat: 22 g
Omega-3: High
Fiber: 3–4 g