Salmon Rice Bowl (Indian Style)

Name: Salmon Rice Bowl (Indian Style)
Total time: 45 min
Ingredients: 350 g Salmon; 1 tbsp Oil; ½ tsp Paprika; 1 ½ tsp Garlic powder; ¾ tsp Onion powder; 0.13–¼ tsp + ¼ tsp + ¼ tsp Black pepper, crushed; ¼–⅓ tsp + ½ tsp + ¼–⅓ tsp Salt; 1 to ¾ teaspoon Garam masala; ¼ tsp Brown sugar; 1 tsp Tamari; ½ tsp Rice wine vinegar; 1 cup Rice; 1 ½–2 cups Water or stock; ½–¾ tbsp Butter; ½ tsp Turmeric; 1 Cucumber; 1 Tomato; ¼ cups Parsley; 1 Red onion; 1 tsp Extra virgin olive oil; 1 tsp Lemon; 1 cup Yoghurt; ¾ cups Mint; ½ cups Cilantro; 1 Garlic; ¼ inches Ginger; ¼–½ Chili pepper

By Swasthi's Recipes · 45 min

Ingredients

Salmon350 g
Oil1 tbsp
Paprika½ tsp
Garlic powder1 ½ tsp
Onion powder¾ tsp
Black pepper · crushed0.13–¼ tsp + ¼ tsp + ¼ tsp
Salt¼–⅓ tsp + ½ tsp + ¼–⅓ tsp
Garam masala1 to ¾ teaspoon
Brown sugar¼ tsp
Tamari1 tsp
Rice wine vinegar½ tsp
Rice1 cup
Water or stock1 ½–2 cups
Butter½–¾ tbsp
Turmeric½ tsp
Cucumber1
Tomato1
Parsley¼ cups
Red onion1
Extra virgin olive oil1 tsp
Lemon1 tsp
Yoghurt1 cup
Mint¾ cups
Cilantro½ cups
Garlic1
Ginger¼ inches
Chili pepper¼–½

Instructions

Rinse the rice at least three times and drain well. Melt the butter in a pot over low heat, stir in the turmeric and salt, then add the water or stock.
Cover and bring to a rapid boil. Add the rice, raise the heat to boil again, then reduce to the lowest heat and cook covered until all the water is absorbed, about 12-14 minutes.
Sprinkle garlic powder, black pepper and garam masala over the rice without stirring. Cover and rest 15 minutes, then adjust salt.
Blend the mint, cilantro, ginger, garlic, salt, pepper or chili and 1 tablespoon yogurt until smooth, then stir in the remaining yogurt by hand. Adjust salt.
Mix the cucumber, tomato, onion and herbs in a bowl. Just before serving, add lemon juice, oil and black pepper.
Mix soy sauce and vinegar in a bowl. Mix the salmon spices in another bowl.
Pat the salmon cubes dry. Heat oil in a non-stick pan and place the salmon in it, skin side down if skinned.
Cook 3-4 minutes over medium to medium-high heat, turn, then cook another 3-4 minutes until cooked through. The fish is done at 145°F in the thickest part, or when it flakes easily with a fork.
Turn off the heat, pour in the soy sauce mixture and sprinkle the spices over. Gently turn the pieces to coat, then taste and adjust seasoning.
Fluff the rice with a fork and divide between two large bowls. Top with salmon, salad and yogurt mint sauce.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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