fusion

Tandoori Spiced Salmon with Coconut Saffron Rice and Snap Peas

This simmered dish pairs salmon fillet with jasmine rice, coconut milk and tandoori spice blend. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

52 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

111g salmon fillet 231 kcal
45g jasmine rice (dry) 164 kcal
56g coconut milk (canned) 110 kcal
97g water 0 kcal
49g plain greek yogurt (2%) 36 kcal
6g tandoori spice blend 7 kcal
10g lemon juice 3 kcal
83g snap peas 67 kcal
3g olive oil 27 kcal
0g saffron threads (or turmeric) 0 kcal

Cooking instructions

salmon filletjasmine rice (dry)plain greek yogurt (2%)tandoori spice blendlemon juice
Stir yogurt, tandoori spice blend, lemon juice, and salt. Coat salmon and marinate 10 minutes while you cook rice.
jasmine rice (dry)coconut milk (canned)watersaffron threads (or turmeric)
Simmer jasmine rice with coconut milk, water, and a pinch of saffron (or turmeric) covered until tender, 12-15 minutes; rest 5 minutes.
salmon filletolive oil
Heat 5 g olive oil in a skillet over medium-high. Sear salmon 3-4 minutes per side until just cooked through.
lemon juicesnap peas
Quickly saute snap peas in the same pan 2 minutes; season lightly with salt and lemon.
salmon filletjasmine rice (dry)snap peas
Fluff rice and serve with salmon and snap peas.