Tandoori Salmon with Kale

Garam masala is the basic mix of Indian spices. You can purchase it at ethnic or health food stores. Use your favorite chile pepper in this dish. (Jalapenos work fine, as do Anaheim or other green chiles, or even red pepper flakes if that’s what you have in your cupboard.) For additional garnishing, use sprigs of fresh mint or cilantro. If your diet is dairy-free, try this recipe with plain soy yogurt.–Elizabeth Yarnell

LC Garam Masala

We’ve all seen tins of garam masala, and most of us know its warming, earthy, exotic aroma. Yet what it is exactly is tricky to say, as its exact composition varies dramatically according to region and less dramatically according to familial and personal preferences. In other words, there are almost as many incarnations of it as there are Indian chefs. That said, it oft contains cumin, cardamom, cinnamon, cloves, and peppercorns, give or take a little.

Tandoori Salmon with Kale Recipe

  • Quick Glance
  • 20 M
  • 1 H
  • Serves 2


  • Canola oil spray
  • 1 cup basmati rice
  • 1 cup chicken stock or vegetable broth
  • 1 cup stemmed and shredded kale
  • 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 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 450°F (230°C).
  • 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. Tip the rice into the pot. Add the broth and 2 tablespoons of water and stir to make an even layer.
  • 4. Press the kale into the pot, mashing down until it fits below the halfway point.
  • 5. Place the salmon on top of the kale. Squeeze the juice from one lemon half and drizzle over the fish. Lightly season with salt and pepper.
  • 6. In a small bowl, mix the yogurt, ginger, garlic, chile pepper, garam masala, and turmeric, then pour the mixture over the salmon.
  • 7. Toss in the butternut squash and lightly season with salt and pepper.
  • 8. Cover and bake for 35 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Slice the other lemon half into wedges for garnish. Serve immediately.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

  1. Peter says:

    I tried this tonight, and it was delicious. Didn’t have yogurt (it was spoiled) so used coconut milk instead and used sweet potato instead of the squash. The rice and potato were perfect but the salmon was a bit overdone for my taste at 40 minutes. I’ll definitely make it again, with a shorter cooking time. We love one-pot meals so I’ll be checking out the referenced cookbook.

    Centreville, VA

  2. Amy I says:

    This was an excellent dish! Super fast to pull together and it smelled delightful in the oven. I took Peter’s advice and used coconut milk and checked it at 30 minutes – it was definitely done at that point. Next time I’ll add more kale and a little less rice. Fantastic recipe all around!

    • Allison Parker says:

      So glad you liked this, Amy. Thanks for taking the time to let us know. It’s not one I’ve made yet, but now I simply must, and I’ll keep your comments in mind when I do.

  3. Roodle doot doot says:

    A cup of kale and yogurt is well below what you can (and should) put into this. The kale cooks down, so 4 times the amount, or 4 cups kale, is more appropriate. The yogurt can be doubled, which serves to create a more moist dish. What I do is make a double batch using a full bundle of kale and a full container of Greek Goddess Yogurt and 1 1/2 to 2 pounds.

    • Renee Schettler Rossi says:

      Roodle doot doot, anyone with a name like that certainly knows something about personal expression. What we like most about recipes is that, like names, they can be appreciated as-is for their innate goodness or they can be tweaked according to personal preference for a more intimate experience. Glad to hear you made this recipe your own.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail