If you're looking for a nutritious meal that doesn't compromise on flavour, this Balti salmon rice bowl is the perfect choice. Tender salmon coated in fragrant Balti spices is served over fluffy rice with crisp vegetables, creating a colourful bowl that's as satisfying as it is wholesome.
Rice bowls have become increasingly popular because they're easy to customise, quick to prepare and packed with a balance of protein, carbohydrates and fresh vegetables. This version brings together the warming spices associated with Balti cooking and the rich flavour of salmon, creating a fusion recipe that's ideal for busy weeknights or relaxed weekend lunches.
Salmon is an excellent source of protein and omega-3 fatty acids, making it a fantastic option for healthy family meals. The aromatic Balti paste, with its blend of cumin, coriander, paprika, turmeric, garlic and ginger, enhances the natural richness of the fish without overpowering it. Combined with fluffy basmati rice and crunchy fresh vegetables, every bite offers a delicious mix of textures and flavours.
One of the best things about this recipe is how adaptable it is. You can cook the salmon in a frying pan, bake it in the oven, use an air fryer or even cook it on the barbecue during the summer months. The bowl itself can be customised with your favourite vegetables, grains or sauces, making it an excellent way to use up ingredients already in the fridge.
Whether you're preparing a quick family dinner, meal prepping lunches for the week or looking for a healthier alternative to a takeaway, this Balti salmon rice bowl delivers restaurant-inspired flavour in 30 minutes.
Tips
- Optional variations:
- Chicken Balti rice bowl - swap the salmon for grilled chicken thighs.
- Prawn version - swap the salmon for raw king prawns that are quick to cook and equally delicious.
- Tofu bowl - replace the salmon with tofu for a perfect vegetarian alternative.
- Extra spicy - add chopped fresh chilli or chilli flakes.
- Low-carb version - replace the basmati rice for cauliflower rice.
- Grain bowl - swap the rice with quinoa or bulgur wheat.
- This Balti salmon rice bowls recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Balti seasoning is a blend of warming spices commonly including cumin, coriander, paprika, turmeric, garlic and ginger, inspired by the flavours of Balti curries.
Yes - defrost it completely and pat dry before seasoning to ensure the best texture and even cooking.
Basmati, jasmine or brown rice all work well depending on your preference. Just cook according to the packet instructions.
Yes - air frying gives beautifully crisp edges while keeping the inside moist and flaky. Cook the salmon at 200C for 8 to 10 minutes.
It has gentle warming spices rather than intense heat. Add chilli to suit your taste.
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How to make these Balti Salmon Rice Bowls
Ingredients
- 150g basmati rice
- cooking salt
- 3.5 tsp olive oil
- 1 small red onion (approx. 60g), finely sliced
- 1 red pepper, deseeded and thinly sliced
- 1 clove garlic, finely chopped
- 5g fresh ginger, unpeeled and grated
- 4 tbsp Balti curry paste
- 100g baby spinach
- salt and freshly ground black pepper
- 2 skin on salmon fillets (each weighing approx. 125g)
To serve (optional):
- fresh coriander, roughly chopped
- half a lemon or lime, cut into wedges
Instructions
- Cook the rice in a small saucepan of boiling salted water for 10 minutes, until just tender. Drain in a colander and set aside to steam dry for 3 minutes.
- Meanwhile, heat 1.5 tsp of the olive oil in a large saucepan over a medium heat. Add the onion and pepper and cook for 5 minutes, stirring occasionally, until softened and lightly caramelised. Stir in the garlic, ginger and 3 tbsp of the Balti curry paste and cook for 1 minute.
- Add the baby spinach and stir until just wilted, then stir through the cooked rice, season with salt and freshly ground black pepper, to taste. Cover with a lid and set aside.
- Heat a medium frying pan over a medium high heat and add the remaining 2 tsp of olive oil. Brush the flesh of each salmon fillet with 0.5 tbsp of Balti curry paste and cook skin side down for 3 minutes until the skin is crisp. Turn the fillets over and cook for 1 minute, until just cooked through.
- Divide the rice between 2 bowls and top with the Balti salmon. Serve with chopped fresh coriander and wedges of lemon or lime, if you like.
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Balti Salmon Rice Bowls
Equipment
Ingredients
- 150 g (5.3 oz) basmati rice
- cooking salt
- 3.5 tsp olive oil
- 1 small red onion (approx. 60g) finely sliced
- 1 red pepper deseeded and thinly sliced
- 1 clove garlic finely chopped
- 5 g (0.2 oz) fresh ginger unpeeled and grated
- 4 tbsp Balti curry paste
- 100 g (3.5 oz) baby spinach
- salt and freshly ground black pepper
- 2 skin on salmon fillets (each weighing approx. 125g)
To serve (optional):
- fresh coriander roughly chopped
- half a lemon or lime cut into wedges
Instructions
- Cook the rice in a small saucepan of boiling salted water for 10 minutes, until just tender. Drain in a colander and set aside to steam dry for 3 minutes.
- Meanwhile, heat 1.5 tsp of the olive oil in a large saucepan over a medium heat. Add the onion and pepper and cook for 5 minutes, stirring occasionally, until softened and lightly caramelised. Stir in the garlic, ginger and 3 tbsp of the Balti curry paste and cook for 1 minute.
- Add the baby spinach and stir until just wilted, then stir through the cooked rice, season with salt and freshly ground black pepper, to taste. Cover with a lid and set aside.
- Heat a medium frying pan over a medium high heat and add the remaining 2 tsp of olive oil. Brush the flesh of each salmon fillet with 0.5 tbsp of Balti curry paste and cook skin side down for 3 minutes until the skin is crisp. Turn the fillets over and cook for 1 minute, until just cooked through.
- Divide the rice between 2 bowls and top with the Balti salmon. Serve with chopped fresh coriander and wedges of lemon or lime, if you like.
Notes
- Optional variations:
- Chicken Balti rice bowl - swap the salmon for grilled chicken thighs.
- Prawn version - swap the salmon for raw king prawns that are quick to cook and equally delicious.
- Tofu bowl - replace the salmon with tofu for a perfect vegetarian alternative.
- Extra spicy - add chopped fresh chilli or chilli flakes.
- Low-carb version - replace the basmati rice for cauliflower rice.
- Grain bowl - swap the rice with quinoa or bulgur wheat.
- This Balti salmon rice bowls recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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