Name: Broiled Tandoori Salmon with Green Pea-Rice, Tomato-Kiwi Salad & Mint
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 small pkg fresh mint; 1 ½ cups frozen peas; 6 kiwifruit; 1 ½ lemons; 1 cup plain Greek yogurt; 1.02 kg salmon fillet; 6 tomatoes; black pepper; coriander, ground; garam masala; garlic powder; neutral vegetable oil; salt; smoked paprika

Broiled Tandoori Salmon with Green Pea-Rice, Tomato-Kiwi Salad & MintBroiled Tandoori Salmon with Green Pea-Rice, Tomato-Kiwi Salad & Mint — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 small pkg fresh mint

1 ½ cups frozen peas

6 kiwifruit

1 ½ lemons

1 cup plain Greek yogurt

1.02 kg salmon fillet

6 tomatoes

black pepper

coriander, ground

garam masala

garlic powder

neutral vegetable oil

salt

smoked paprika

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, place oil and spices in a large bowl, then stir to combine the spice paste.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, pat the salmon dry with paper towels. Add to the bowl with the spice paste and turn to coat. Set aside.

Preheat oven to broil on high and position rack under the broiler. Line a baking sheet pan with aluminum foil to make clean-up easier (optional).

Wash and dry the fresh produce.

Pick mint leaves off the stems; discard stems and mince the leaves. Place half in a medium bowl along with yogurt, water, salt, and pepper, then stir to combine the dressing. (Reserve remaining mint for serving.)

Peel, trim, and medium dice kiwis. Add to the bowl with the dressing.

Medium dice tomatoes. Add to the bowl, stir to combine the salad, and set aside.

Transfer salmon to the baking sheet. Place salmon in the oven and broil until fish flakes easily with a fork, 8-10 minutes. Remove from oven.

Meanwhile, cut lemons into wedges and set aside for serving.

When the rice is done, place peas in a colander and rinse under hot water (from the tap) to thaw. Add to the rice and gently stir to combine.

Divide rice, salad, and salmon between plates, then sprinkle with reserved mint. Serve with lemon wedges for squeezing and enjoy!

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