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
2 tbsp
Curry powder
(or tandoori spice blend)
2 tbsp
Coconut oil
681 gm
Pacific salmon, fillets, raw
2 clove(s)
Garlic
(minced)
1/2 cucumber(s)
Cucumber
(shredded)
1/2 whole lime(s)
Lime juice (fresh)
3/4 cup
Mayonnaise
(or full fat greek yogurt)
1 medium pepper(s)
Yellow bell pepper
3 green onion (stem)
Green onion
2 avocado(s)
Avocado
100 gm
Arugula
(or spinach)
1/2 whole lime(s)
Lime juice (fresh)
Instructions
Heat the oven to 350°F (175°C) and set aside a small baking dish.
Mix the curry powder (or tandoori seasoning) with coconut oil and salt, and spread it all over the salmon.
Place the salmon in the baking dish, and cook in the oven for 15–20 minutes, or until the salmon flakes easily with a fork.
Meanwhile, crush the garlic, and shred the cucumber. Place the crushed garlic in a small bowl and squeeze the water out of the shredded cucumber by placing it in a towel and pressing it, or between paper towels and wringing the water out.
Add the cucumber to the bowl with the garlic and add in the lime juice and mayonnaise. Mix everything together until thoroughly combined.
Chop the bell peppers, green onion, and avocados and place them in another bowl.
Add the arugula onto a platter and drizzle with lime juice. Place the pepper and avocado mixture on top of the arugula.
Top the arugula salad with the baked salmon and drizzle the mayonnaise spread on top of it. Serve immediately.
