Salmon Rice Bowl with Turmeric Yogurt Drizzle
This rice bowl recipe is made with salmon rubbed with Middle Eastern spices for a flavorful meal that the whole family will enjoy! Start with a base of Success® White Rice.
(4 votes, average: 3.75 out of 5)
Ingredients
- 1 bag Success® White Rice
- 2 tsp ground turmeric, divided
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1 (1 lb) salmon fillet, skin on
- 2 tbsp olive oil, divided
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1/4 cup fresh parsley, finely chopped
- 1 tsp freshly grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
- 2 cups cucumber, thinly sliced
- 2 cups carrots, cut into matchsticks
Instructions
Success® White Rice – soaks up all the delicious Middle Eastern flavors – turmeric, cumin, paprika and zesty lemon – in this irresistible Salmon Rice Bowl with Turmeric Yogurt Drizzle
Step 1
Prepare rice according to package directions.
Step 2
Preheat oven to 425°F. In small bowl, stir together 1 teaspoon turmeric, cumin, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Brush flesh side of salmon with 1 tablespoon oil and rub with spice mixture. Place salmon, skin-side down, on parchment paper–lined baking sheet.
Step 3
Bake for 12 to 15 minutes or until fish is just cooked through and starts to flake. Remove skin from salmon and discard. Flake salmon into large chunks with a fork.
Step 4
In medium bowl, stir together yogurt, grated cucumber, parsley, lemon zest, lemon juice, remaining oil, garlic, dill, remaining turmeric, remaining salt and remaining pepper until blended.
Step 5
Divide rice among 4 bowls. Top with flaked salmon, cucumber slices and carrot. Drizzle with half the turmeric yogurt sauce. Serve with remaining sauce.
Recipe Tip
To make it spicy, add 1/2 teaspoon chili powder to spice mixture in Step 1. Or add 1/2 a chopped seeded jalapeño pepper to the yogurt sauce in Step 4.
Tzatziki with a Twist
We took tzatziki, a classic creamy cucumber yogurt sauce, and gave it a peppery edge. The traditional Greek dressing typically consists of rich Greek yogurt, cucumbers, garlic, citrus and fresh herbs; however, adding the slightly bitter turmeric gives this sauce a bit of a bite, which perfectly complements the spiced salmon and crisp veggies. Best of all, the fluffy white rice absorbs every drop of flavor!
Reduce Food Waste
Don’t let recipes with long ingredient lists scare you away. The best way to clean out your fridge is to get creative in the kitchen. Have some leftover ingredients after making this recipe? Here’s how to put them to good use:
Greek Yogurt: If you loved the flavor combination in this Salmon Rice Bowl, you’ll love this Middle Eastern Rice and Smashed Chickpea Bowl! It boasts those warm Middle Eastern spices and creamy Greek yogurt!
Salmon: Salmon can be stored in the fridge for up to 4 days, but once you explore other salmon recipes – like our Quinoa Salmon Cakes – you won’t have to worry about your filets going bad!
Vegetables: Don’t let your carrots get rubbery and your cucumbers get squishy; serve alongside a batch of Creamy Golden Beet Hummus with Toasted Quinoa for an easy afternoon snack or as an appetizer for guests! Looking for another dinner idea? Try our: Simple Rice Recipes.
