Tandoori Salmon and Spinach Rice

One of my husband and daughter’s all-time favourite, Tandoori Salmon is a mouth-watering delicious recipe. The tandoori Salmon goes very well with Spinach Rice. This recipe has it all, it’s Healthy, tasty and nutritious.

Total time: 55 minutes
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serve: 2


For Salmon Marination:

  • 250gm boneless and skinless salmon
  • 3 tablespoon Greek yogurt
  • 2 teaspoon garlic ginger paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon chilly powder
  • 1 teaspoon garam masala
  • 1 1/2 teaspoon coriander cumin powder
  • 1 1/2 lemon squeezed
  • salt to taste
  • freshly crushed pepper

For Spinach Rice:

  • 1 cup cooked rice
  • 3 cups baby spinach (normal spinach roughly chopped)
  • 1 small size onion finely chopped
  • 1 teaspoon garlic paste
  • 1/2 teaspoon green chili paste
  • 1/4 teaspoon turmeric
  • 1 teaspoon olive oil
  • salt to taste

For Cucumber yogurt:

  • 1 cucumber peeled and finely chopped
  • 1/2 cup yogurt
  • 1/4 teaspoon crushed garlic
  • salt to taste


For Spinach Rice:

  1. Heat the oil in a large pan, add the onion and gently cook until softened but not coloured.
  2. Add garlic paste, green chili paste, turmeric and mix well.
  3. Add the spinach and cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
  4. Add cooked rice and salt to taste, mix well.

For yogurt:

  1. Cucumber, garlic, and salt mix well with the yogurt.
  2. serve chilled.

For Salmon:

  1. First put your yogurt into a bowl.
  2. Then, combine the ginger garlic paste, turmeric, chili powder, cayenne pepper, garam masala, coriander-cumin powder, salt and freshly crushed pepper into the yogurt.
  3. Squeeze in the lemon juice.
  4. Stir until it is well combined.
  5. Slit on salmon filet and place it into a marinade and keep it for half an hour.
  6. Scrape-off the excess marinade and lightly brush the fish with oil. On a flat bottom pan, cook over moderate heat, turning once or twice, until golden in spots and cook through for about 8-10 minutes. Transfer the salmon to a platter and serve with spinach rice and cucumber yogurt.