Savor the Flavor: High-Protein, Low-Carb Tandoori Salmon Bowl

In the quest for meals that are both nutritious and brimming with flavor, this Tandoori Salmon Bowl stands out as a splendid choice. Merging the rich culinary traditions of India with the health-conscious requirements of a modern diet, this recipe promises a burst of spices and a satisfaction that lingers.

Ingredients You’ll Need

For the Tandoori Marinade:

  • 1/2 cup Plain Yogurt (Indian or Greek)
  • 1 tbsp Ginger-Garlic Paste (or 2 tsp each of ginger paste and garlic paste)
  • 1 tsp Garam Masala
  • 1 tsp Chili Powder
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 tsp Ground Coriander
  • 1/2 tsp Turmeric
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves, optional)
  • Juice of 1/2 Lemon
  • 1 1/2 tbsp Mustard Oil (or Avocado/Olive Oil)

For the Bowl:

  • 1 1/2 pounds Salmon, cubed
  • Cauliflower Rice (for serving)
  • Fresh Cilantro (for garnish)
  • Mint Chutney (for serving)

Step-by-Step Guide

  1. Prepare the Marinade: In a mixing bowl, combine the yogurt, ginger-garlic paste, garam masala, chili powder, black pepper, salt, ground coriander, turmeric, and kasuri methi. Add the lemon juice and oil, and whisk everything together to form a smooth, vibrant marinade.
  2. Marinate the Salmon: Add the cubed salmon to the bowl, ensuring each piece is thoroughly coated in the tandoori mixture. Cover and refrigerate for a few hours, or ideally overnight, to allow the flavors to infuse deeply.
  3. Cook the Salmon: Preheat your oven to 475°F (245°C). Arrange the marinated salmon pieces on a parchment-lined baking sheet, ensuring they’re spread out evenly. Bake for about 12 minutes or until the salmon is perfectly cooked and slightly charred around the edges.
  4. Assemble the Bowl: Spoon a bed of cauliflower rice into each bowl. Top with the tandoori salmon, sprinkle with fresh cilantro, and add a dollop of mint chutney for an extra kick of flavor.

A Fusion of Flavor and Nutrition

This Tandoori Salmon Bowl epitomizes the harmony between vibrant flavors and healthful eating. It’s a testament to the fact that you don’t have to compromise on taste to enjoy a meal that’s good for you. Whether you’re following a low-carb diet, seeking high-protein meals, or simply looking for a new culinary adventure, this recipe is sure to delight.

Frequently Asked Questions

  1. Can I use a different type of fish for this recipe? Yes, you can substitute salmon with other firm-fleshed fish such as cod, halibut, or mahi-mahi. Keep in mind that cooking times may vary slightly depending on the thickness and type of fish used.
  2. What are some alternatives to cauliflower rice? If cauliflower rice isn’t your preference, you can serve the Tandoori Salmon over a bed of steamed basmati rice, quinoa, or a mixed green salad for a refreshing twist. For a low-carb option, consider using spiralized zucchini or shirataki rice.
  3. How can I make this dish vegan? To make this dish vegan, you can replace the salmon with tofu, tempeh, or a hearty vegetable like cauliflower. Ensure to press the tofu well to remove excess water before marinating. Adjust the baking time accordingly, as these alternatives may require less cooking time than fish.
  4. Can I prepare the marinade in advance? Absolutely! Preparing the marinade in advance can save you time and enhance the flavors. You can mix the marinade ingredients and store them in an airtight container in the refrigerator for up to 3 days. When ready to use, simply coat your salmon or alternative protein and proceed with the recipe.
  5. Is there a substitute for mustard oil? Mustard oil adds a unique flavor to the dish, but if it’s unavailable, you can use avocado oil, olive oil, or coconut oil as substitutes. Each will bring a slightly different flavor profile to the dish, but all are excellent choices for creating a delicious marinade Enjoy crafting this flavorful and nutritious Tandoori Salmon Bowl, and feel free to adapt it to your dietary needs and preferences!

Indulge in this delectable Tandoori Salmon Bowl and let the robust flavors of Indian spices transform your mealtime into an exotic escape.

tandoori salmon

High-Protein, Low-Carb Tandoori Salmon Bowl

This high-protein, low-carb Tandoori Salmon Bowl is seasoned with aromatic spices and served over cauliflower rice for a guilt-free indulgence.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 2 hours
Total Time 2 hours 22 minutes
Course dinner
Cuisine Indian
Servings 4
Calories 316 kcal

Ingredients
  

For the Tandoori Marinade:

  • 1/2 cup Plain Yogurt Indian or Greek
  • 1 tbsp Ginger-Garlic Paste or 2 tsp each of ginger paste and garlic paste
  • 1 tsp Garam Masala
  • 1 tsp Chili Powder
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 tsp Ground Coriander
  • 1/2 tsp Turmeric
  • 1 tsp Kasuri Methi Dried Fenugreek Leaves, optional
  • Juice of 1/2 Lemon
  • 1 1/2 tbsp Mustard Oil or Avocado/Olive Oil

For the Bowl:

  • 1 1/2 pounds Salmon cubed
  • Cauliflower Rice for serving
  • Fresh Cilantro for garnish
  • Mint Chutney for serving

Instructions
 

  • Prepare the Marinade: In a mixing bowl, combine the yogurt, ginger-garlic paste, garam masala, chili powder, black pepper, salt, ground coriander, turmeric, and kasuri methi. Add the lemon juice and oil, and whisk everything together to form a smooth, vibrant marinade.
  • Marinate the Salmon: Add the cubed salmon to the bowl, ensuring each piece is thoroughly coated in the tandoori mixture. Cover and refrigerate for a few hours, or ideally overnight, to allow the flavors to infuse deeply.
  • Cook the Salmon: Preheat your oven to 475°F (245°C). Arrange the marinated salmon pieces on a parchment-lined baking sheet, ensuring they’re spread out evenly. Bake for about 12 minutes or until the salmon is perfectly cooked and slightly charred around the edges.
  • Assemble the Bowl: Spoon a bed of cauliflower rice into each bowl. Top with the tandoori salmon, sprinkle with fresh cilantro, and add a dollop of mint chutney for an extra kick of flavor.

Video

Nutrition

Calories: 316kcalCarbohydrates: 3gProtein: 37gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 95mgSodium: 240mgPotassium: 911mgFiber: 1gSugar: 1gVitamin A: 221IUVitamin C: 7mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carricohttp://thisisradiance.com
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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