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.
(3 votes, average: 4.67 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.
