Tandoori Salmon with Okra and Coconut Rice
Ingredients
-
1 cup basmati rice
-
1½ cups light coconut milk
-
½ teaspoon salt
-
2 tablespoons canola oil
-
2 teaspoons grated ginger
-
1 teaspoon crushed garlic
-
1 teaspoon garam masala
Tools
-
tongs
-
whisk
-
medium bowl
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
chopping board
-
knife
-
June Pan
-
liquid measuring cup
-
June Food Thermometer
-
cooling rack
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the rice
To the June Pan, add the rice, coconut milk and salt. Stir gently to combine, then spread the rice out in an even layer across the June Pan.
1 cup basmati rice
1½ cups light coconut milk
½ teaspoon salt
June Pan
measuring cups
liquid measuring cup
measuring spoons
spatula
Bake the rice
Transfer the June Pan to the middle shelf of the June Oven. Cook 23 minutes, until the rice is tender and the coconut milk is absorbed. Do not open the June Oven door while cooking. June will notify you when the rice is ready. If the rice has not absorbed all the coconut milk, follow on-screen instructions to continue cooking.
June Oven
Make the tandoori paste
While the rice cooks, combine the oil, ginger, garlic, garam masala, paprika, salt, coriander, fenugreek, pepper, turmeric and cayenne in a large bowl to form the spice paste.
2 teaspoons grated ginger
2 tablespoons canola oil
1 teaspoon crushed garlic
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground fenugreek
¼ teaspoon ground turmeric
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
large bowl
Finish the marinade
Whisk in the yogurt until combined.
¾ cup plain yogurt
whisk
Add the salmon
Add the fish and toss to coat until all pieces are fully covered. Refrigerate until ready to use, up to 24 hours.
4 salmon fillets
Prepare the okra
Without cutting into the pods, trim the stem tops from the okra. Add the trimmed okra to a medium bowl. Add the oil, garam masala, salt and pepper. Toss to coat.
⅔ pound okra
2 teaspoons canola oil
½ teaspoon garam masala
½ teaspoon salt
¼ teaspoon black pepper
knife
chopping board
medium bowl
Arrange the salmon
Remove the rice from the June Oven and set on a cooling rack. Remove the salmon from the marinade and wipe off any excess. Place the salmon fillets skinned-side down along each side of the June Pan to form an open rectangle in the middle.
cooling rack
Add the okra
Place the okra in the center and corners of the June Pan, covering the rice but not the fish.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one salmon fillet. Set cooking preferences using the button below.
June Food Thermometer
Roast the salmon and okra
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the salmon until it’s cooked to your preference, 12-16 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the June Pan from the June Oven and transfer the food to plates. Allow the fish to rest 3 minutes, then garnish with flaky sea salt and chopped cilantro, if using. Serve hot.
¼ cup chopped cilantro
1 teaspoon flaky sea salt