Garlic Herb Butter Tandoori Salmon with Mint Sauce and Turmeric Lemon Rice
Garlic Herb Butter Tandoori Salmon with Mint Sauce and Turmeric Lemon Rice
Ingredients
For the Garlic Herb Butter Tandoori Salmon
- 1 1/2 pounds salmon fillet, cut into 4 portions
- 1/4 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1 teaspoon lemon juice
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons fresh cilantro, chopped, for garnish
For the Mint Sauce
- 1/2 cup fresh mint leaves
- 1/4 cup plain yogurt
- 1 green chili, stem removed
- 1/2 inch fresh ginger, peeled
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lemon juice
For the Turmeric Lemon Rice
- 1 cup basmati rice, rinsed
- 2 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1 lemon, sliced, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the salmon: Score the salmon fillets diagonally on both sides, making shallow cuts about 1/4-inch deep.
⏱️ 3 min
- 2
Make the salmon marinade: In a medium bowl, combine 1/4 cup plain yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt, and 1 teaspoon lemon juice. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
⏱️ 5 min
- 3
Marinate the salmon: Apply the prepared marinade generously all over the salmon fillets, ensuring it gets into the scored lines. Let the salmon marinate at room temperature for 30 minutes. If marinating longer, cover and refrigerate.
⏱️ 2 min
- 4
Prepare the mint sauce: While the salmon marinates, combine 1/2 cup fresh mint leaves, 1/4 cup plain yogurt, 1 green chili, 1/2 inch fresh ginger, 1/4 teaspoon salt, and 1 teaspoon lemon juice in a blender. Blend all ingredients until a smooth sauce is formed. Set aside.
⏱️ 5 min
- 5
Cook the turmeric lemon rice: In a medium pot, combine 1 cup rinsed basmati rice, 2 cups water, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Bring the mixture to a boil over high heat.
⏱️ 5 min
- 6
Simmer the rice: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is fully cooked. Do not lift the lid during this time. Once cooked, remove from heat and let it rest, covered, for 5 minutes.
⏱️ 18 min
- 7
Cook the salmon: Heat 1 tablespoon vegetable oil in a large non-stick pan over medium-high heat. Once hot, carefully place the marinated salmon fillets in the pan, skin-side down. Cook for 5 minutes until the skin is crispy and golden.
⏱️ 5 min
- 8
Baste the salmon: Flip the salmon fillets. Add 2 tablespoons unsalted butter and 2 minced cloves of garlic to the pan. As the butter melts, continuously baste the salmon with the garlic herb butter using a spoon. Continue cooking for another 5-7 minutes, or until the salmon is golden brown on both sides and cooked through to your desired doneness.
⏱️ 7 min
- 9
Finish the rice: Fluff the cooked turmeric lemon rice with a fork. Garnish with fresh lemon slices and chopped fresh cilantro.
⏱️ 2 min
- 10
Serve: Garnish the cooked salmon with chopped fresh cilantro. Serve the Garlic Herb Butter Tandoori Salmon immediately alongside the fresh mint sauce and the flavorful turmeric lemon rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Butter Tandoori Salmon with Mint Sauce and Turmeric Lemon Rice
For the Garlic Herb Butter Tandoori Salmon
- 1 1/2 pounds salmon fillet, cut into 4 portions
- 1/4 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1 teaspoon lemon juice
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons fresh cilantro, chopped, for garnish
For the Mint Sauce
- 1/2 cup fresh mint leaves
- 1/4 cup plain yogurt
- 1 green chili, stem removed
- 1/2 inch fresh ginger, peeled
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lemon juice
For the Turmeric Lemon Rice
- 1 cup basmati rice, rinsed
- 2 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1 lemon, sliced, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the salmon: Score the salmon fillets diagonally on both sides, making shallow cuts about 1/4-inch deep.
⏱️ 3 min - 2
Make the salmon marinade: In a medium bowl, combine 1/4 cup plain yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt, and 1 teaspoon lemon juice. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
⏱️ 5 min - 3
Marinate the salmon: Apply the prepared marinade generously all over the salmon fillets, ensuring it gets into the scored lines. Let the salmon marinate at room temperature for 30 minutes. If marinating longer, cover and refrigerate.
⏱️ 2 min - 4
Prepare the mint sauce: While the salmon marinates, combine 1/2 cup fresh mint leaves, 1/4 cup plain yogurt, 1 green chili, 1/2 inch fresh ginger, 1/4 teaspoon salt, and 1 teaspoon lemon juice in a blender. Blend all ingredients until a smooth sauce is formed. Set aside.
⏱️ 5 min - 5
Cook the turmeric lemon rice: In a medium pot, combine 1 cup rinsed basmati rice, 2 cups water, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Bring the mixture to a boil over high heat.
⏱️ 5 min - 6
Simmer the rice: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is fully cooked. Do not lift the lid during this time. Once cooked, remove from heat and let it rest, covered, for 5 minutes.
⏱️ 18 min - 7
Cook the salmon: Heat 1 tablespoon vegetable oil in a large non-stick pan over medium-high heat. Once hot, carefully place the marinated salmon fillets in the pan, skin-side down. Cook for 5 minutes until the skin is crispy and golden.
⏱️ 5 min - 8
Baste the salmon: Flip the salmon fillets. Add 2 tablespoons unsalted butter and 2 minced cloves of garlic to the pan. As the butter melts, continuously baste the salmon with the garlic herb butter using a spoon. Continue cooking for another 5-7 minutes, or until the salmon is golden brown on both sides and cooked through to your desired doneness.
⏱️ 7 min - 9
Finish the rice: Fluff the cooked turmeric lemon rice with a fork. Garnish with fresh lemon slices and chopped fresh cilantro.
⏱️ 2 min - 10
Serve: Garnish the cooked salmon with chopped fresh cilantro. Serve the Garlic Herb Butter Tandoori Salmon immediately alongside the fresh mint sauce and the flavorful turmeric lemon rice.
⏱️ 3 min