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–+ servings
2 portions of Balti salmon rice bowls in black and white bowls with a wedge of lime and plate of garlic bread on the side.

Balti Salmon Rice Bowls

By: Deborah
Enjoy a quick and healthy Balti salmon rice bowl packed with warming spices, fluffy rice and vegetables. Great for meal prep or an easy family dinner.  
PREP: 15 minutes
COOK: 15 minutes
TOTAL: 30 minutes
Servings: 2 people
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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.  
 
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Nutrition

Calories: 415kcal | Carbohydrates: 33g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 100mg | Potassium: 1104mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11327IU | Vitamin C: 96mg | Calcium: 128mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS balti paste recipe, balti salmon, easy fish bowl, easy salmon dinner, healthy salmon bowl, healthy seafood dinner, healthy weeknight dinner, high protein rice bowl, Indian-inspired salmon recipe, quick salmon recipe, rice bowl recipe, salmon and rice recipe, salmon meal prep, salmon rice bowl, spiced salmon recipe
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