Indian Tandoori Salmon with Cucumber Raita & Saffron Basmati

Ingredients

• 2 fillets (6 oz each) salmon fillets, skin-on, pat dry
• 1/2 cup Greek yogurt, full-fat for marinade
• 2 tbsp tandoori spice blend, or mix: 1 tbsp paprika + 1 tsp each cumin, coriander, garam masala, cayenne
• 2 tbsp fresh lemon juice
• 2 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 3/4 cup basmati rice, uncooked
• 1 1/2 cups water, for rice
• 1/4 tsp saffron threads, steeped in 2 tbsp warm water
• 1 whole, diced English cucumber, for raita
• 1/4 cup, chopped fresh cilantro
• 1 whole lime, zest and juice
• 1/2 cup Greek yogurt, for raita
• 1/2 tsp cumin seeds, toasted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp ghee or coconut oil, for cooking

Instructions

1. 1

   Combine yogurt, tandoori spice blend, lemon juice, garlic, and ginger in a bowl. Coat salmon fillets evenly and let rest 10 minutes.

2. 2

   While salmon marinates, toast cumin seeds in a dry skillet over medium heat for 30 seconds. Set aside.