Servings: 2
Salmon
325 g salmon, in pieces
1 tbsp tandoori seasoning
1 tbsp olive oil or coconut oil
Cucumber sauce
100 ml mayonnaise or sour cream
¼ cucumber, shredded
1 garlic clove, minced
¼ lime, the juice
¼ tsp salt (optional)
Crispy salad
75 g rocket
½ yellow bell pepper
1½ scallions
1 avocado
½ lime, the juice
Heat the oven to 350°F (175°C).
Mix tandoori seasoning with oil and cover the salmon.
Place in the oven for 15–20 minutes, or until the salmon flakes easily with a fork.
Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise and/or sour cream in a bowl.
Chop bell peppers, scallions, and avocados. Combine with the arugula on a platter. Drizzle with lime juice.
Serve salmon on the salad, and top with cucumber sauce.