Tandoori Salmon with Kale Recipe

Name: Tandoori Salmon with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray; 1 cup basmati rice; 1 cup broth (chicken or vegetable); 1 cup stemmed and shredded kale (see page 30); 1/2 to 3/4 pound salmon fillet; 1 lemon, halved; Sea salt and freshly ground black pepper; 1 cup plain yogurt (regular, low-fat, or nonfat); 1 1/2 tablespoons grated fresh ginger; 4 garlic cloves, crushed; 1 small chile pepper, stemmed, seeded, and chopped; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1/2 butternut squash, peeled or not and cubed (about 2 cups)

Servings: persons

Canola oil spray
1 cup basmati rice
1 cup broth (chicken or vegetable)
1 cup stemmed and shredded kale (see page 30)
1/2 to 3/4 pound salmon fillet
1 lemon, halved
Sea salt and freshly ground black pepper
1 cup plain yogurt (regular, low-fat, or nonfat)
1 1/2 tablespoons grated fresh ginger
4 garlic cloves, crushed
1 small chile pepper, stemmed, seeded, and chopped
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 butternut squash, peeled or not and cubed (about 2 cups)

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Rinse the rice in a strainer under cold water until the water runs clear.
4
Tip the rice into the pot.
5
Add the broth and 2 tablespoons of water and stir to make an even layer.
6
Press the kale into the pot, mashing down until it fits below the halfway point.
7
Place the salmon on top of the kale.
8
Squeeze the juice from one lemon half and drizzle over the fish.
9
Lightly season with salt and pepper.
10
In a small bowl, mix the yogurt, ginger, garlic, chile pepper, garam masala, and turmeric, then pour the mixture over the salmon.
11
Toss in the butternut squash and lightly season with salt and pepper.
12
Cover and bake for 35 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13
Slice the other lemon half into wedges for garnish.
14
Serve immediately.
15
Calories: 643
16
Protein: 39g
17
Carbohydrates: 100g
18
Fat: 12g
19
Cholesterol: 80mg
20
Sodium: 585mg
21
Fiber: 4g

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Canola oil spray, 1 cup basmati rice, 1 cup broth (chicken or vegetable), 1 cup stemmed and shredded kale (see page 30), and more.

Yes, Tandoori Salmon with Kale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Salmon with Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions