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 tbsp
Ghee
1 tbsp
Curry powder
(I used tandoori spice mix)
800 gm
Atlantic salmon, wild
1 1/4 cup
Sour cream, 14% M.F.
1 clove(s)
Garlic
(minced)
1/2 whole lime(s)
Lime juice (fresh)
200 gm
Cucumber
(shredded)
1/2 tsp
Himalayan salt
100 gm
Arugula
(rocket)
60 gm
Green onion
100 gm
Avocado
1 whole lime(s)
Lime juice (fresh)
Instructions
Heat the oven to 180°C (350°F)
Mix tandoori seasoning with 1 tablespoon of ghee and cover the salmon.
Line a baking sheet with baking paper (parchment paper), place salmon skin side down and bake in the oven for 15 minutes, or until the salmon flakes easily with a fork.
In a bowl, mix together the crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and sour cream, combine well.
Make up the salad by mixing together the arugula, scallions and drizzle in lime juice. Divide the salad among 4 plates and top with the avocado slices.
Serve salmon with the salad, and drizzle over the cucumber sauce.
