Servings: 2


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.

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