Salmon loves Indian spices, and Indian spices love salmon. Serve this with a fresh cucumber sauce and crispy salad for a truly simple and fantastic keto meal.
Ingredients
1 1/4 cup
Yoso Unsweetened Almond and Cashew Yogurt
1/2 cucumber(s)
Cucumber
(shredded)
2 clove(s)
Garlic
(minced)
1/2 whole lime(s)
Lime juice (fresh)
1/2 tsp
Salt
(optional)
100 gm
Arugula
1 medium pepper(s)
Yellow bell pepper
3 green onion (stem)
Green onion
2 avocado(s)
Avocado
(medium sized)
1 whole lime(s)
Lime juice (fresh)
681 gm
Sockeye (red) salmon, raw
(any wild salmon is ok)
1 tbsp
Curry powder
(i used tandoori seasoning)
1 tbsp
Coconut oil
Instructions
1 Heat the oven to 350°F (175°C).
2 Mix tandoori seasoning with 2 tablespoons of oil and cover the salmon.
3 Place in the oven for 15–20 minutes, or until the salmon flakes easily with a fork.
4 Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and cashew yogurt in a bowl.
5 Chop bell peppers, scallions, and avocados. Combine with the arugula on a platter. Drizzle with lime juice.
6 Serve salmon on the salad, and top with cucumber sauce.
