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Tikka Masala Salmon
Take your taste buds on a flavourful journey with these vibrant Tikka Masala Salmon Bowls! Featuring tender salmon marinated in Ozganics Tikka Masala Curry Sauce, crispy roasted chickpeas, and fluffy basmati rice, this bowl is a deliciously wholesome meal. Topped with creamy avocado, a squeeze of fresh lemon, and a sprinkle of coriander, it's packed with protein, healthy fats, and bold spices. Whether you're looking for a quick weeknight dinner or a healthy lunch, these salmon bowls hit all the right notes!
Ingredients
- 1 jar Ozganics Tikka Masala Curry Sauce
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 can of chickpeas (drained and rinsed)
- 1 tsp cumin
- 1 cup basmati rice
- 2 cups of water
- 1 ripe avocado, sliced
- Fresh coriander, chopped
- Red chilli flakes (optional)
Method
1. In a bowl, coat the salmon fillets with the Ozganics Tikka Masala Curry Sauce. Let them marinate in the fridge for at least 15 minutes (or up to 1 hour for extra flavor).
2. Rinse the basmati rice under cold water. Add the rice, water, and a pinch of salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
3. Preheat the oven to 400°F (200°C).In a bowl, toss the chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until crispy.
4. Heat olive oil in a skillet over medium heat. Remove the salmon from the marinade and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily.
5. Divide the rice into bowls. Top with roasted chickpeas and a salmon fillet.
6. Add sliced avocado and a lemon wedge on top for a zesty kick. Garnish with fresh coriander and a sprinkle of red chili flakes if desired.
7. Squeeze fresh lemon juice over the bowl just before eating for a burst of freshness. Enjoy your healthy and flavorful Tikka Masala Salmon Bowls!
Made delicious with
