Indian Tandoori Salmon with Charred Okra and Basmati Rice

Ingredients

• 2 fillets (6 oz each) salmon fillets, skin-on, patted dry
• 1/4 cup plain Greek yogurt, full-fat preferred
• 2 tbsp tandoori spice blend, paprika, cumin, coriander, ginger, garlic, turmeric
• 2 tbsp fresh lime juice, freshly squeezed
• 1 tbsp fresh ginger, minced
• 3 cloves garlic cloves, minced
• 8 oz fresh okra, trimmed, halved lengthwise
• 2 tbsp ghee or clarified butter, divided
• 3/4 cup basmati rice, uncooked
• 1 1/2 cups water or vegetable broth, for rice
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 2 tbsp fresh cilantro, chopped, for garnish
• 2 wedges lemon wedges, for serving

Instructions

1. 1

   In a small bowl, combine Greek yogurt, tandoori spice blend, lime juice, minced ginger, and minced garlic to create the marinade.

2. 2

   Coat salmon fillets generously with the tandoori marinade on both sides. Transfer to a plate and let rest for 10-15 minutes.