Tandoori Salmon with Cilantro Lime Rice

Tandoori Salmon with Cilantro Lime Rice

  • Servings: 6
  • Total Time:

Prepared tandoori paste makes this salmon a snap to make. It’s served over a quick cilantro rice salad that is sure to please any hungry crowd.


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes (+ 45 minutes standing time)

Serves: 6


  • Tandoori Salmon with Cilantro Lime Rice:
  • 2 pkg (8.5 oz each) Royal Ready to Heat- Cilantro Lime Seasoned Basmati Rice
  • 1/2 cup plain yogurt
  • 1/4 cup tandoori paste
  • 2 tbsp lime juice
  • 6 skin-on salmon fillets
  • 1 1/2 cups diced tomatoes
  • 1 1/2 cups diced cucumber
  • 1/2 cup diced red onion
  • 2 tbsp olive oil
  • 2 tbsp rice wine vinegar
  • 1/4 tsp each salt and pepper


Yogurt Mint Sauce

  • 2/3 cup plain yogurt
  • 1/2 cup shredded cucumber, squeezed dry
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/4 tsp each salt and pepper


  1. Tandoori Salmon with Cilantro Lime Rice: Stir together yogurt, tandoori paste and lime juice until blended; toss with salmon and refrigerate for at least 30 minutes or up to 1 hour.
  2. Meanwhile, prepare rice according to package directions. Let cool to room temperature; toss with tomatoes, cucumber, red onion, olive oil, vinegar, salt and pepper.
  3. Heat grill to medium heat; grease grate well. Remove salmon from marinade; cook, skin side down, for 4 to 6 minutes per side or until grill-marked and fish just starts to flake.
  4. Yogurt Mint Sauce: Stir together yogurt, cucumber, mint, lime juice, cumin, salt and pepper.
  5. Divide rice salad among 6 plates. Top with salmon and yogurt sauce.