Grilled Tandoori Salmon Bowl with Cucumber Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tandoori Salmon Bowl with Cucumber Yogurt

YOUR SOLIN GENERATED RECIPE

Grilled Tandoori Salmon Bowl with Cucumber Yogurt

Tandoori-marinated salmon grilled until tender and served over cauliflower rice with a dollop of zesty cucumber raita.

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NUTRITION

323kcal
Protein
35.7g
Fat
15.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/3 cup Nonfat Greek Yogurt

1 cup Cauliflower Rice

1/2 cup chopped Cucumber

1 tablespoon Lemon Juice

1 teaspoon Tandoori Spice Blend

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PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice and tandoori spice blend, then rub the mixture evenly over the salmon fillet.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat and cook the salmon for 4-5 minutes per side until it flakes easily with a fork.

  • 3

    While the salmon cooks, prepare the raita by mixing the Greek yogurt with the chopped cucumber and a pinch of salt if desired.

  • 4

    In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until tender but still slightly firm.

  • 5

    Place the cauliflower rice in a bowl, top with the grilled tandoori salmon, and finish with a generous dollop of the cucumber yogurt.

Grilled Tandoori Salmon Bowl with Cucumber Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tandoori Salmon Bowl with Cucumber Yogurt

YOUR SOLIN GENERATED RECIPE

Grilled Tandoori Salmon Bowl with Cucumber Yogurt

Tandoori-marinated salmon grilled until tender and served over cauliflower rice with a dollop of zesty cucumber raita.

NUTRITION

323kcal
Protein
35.7g
Fat
15.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/3 cup Nonfat Greek Yogurt

1 cup Cauliflower Rice

1/2 cup chopped Cucumber

1 tablespoon Lemon Juice

1 teaspoon Tandoori Spice Blend

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice and tandoori spice blend, then rub the mixture evenly over the salmon fillet.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat and cook the salmon for 4-5 minutes per side until it flakes easily with a fork.

  • 3

    While the salmon cooks, prepare the raita by mixing the Greek yogurt with the chopped cucumber and a pinch of salt if desired.

  • 4

    In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until tender but still slightly firm.

  • 5

    Place the cauliflower rice in a bowl, top with the grilled tandoori salmon, and finish with a generous dollop of the cucumber yogurt.