Salmon Tandoori with Cucumber Sauce

Salmon and Indian spices go hand in hand – they complement each other perfectly. You can use homemade tandoori masala made of equal parts ground ginger, ground coriander, cumin, turmeric, chilli powder, salt, nutmeg, cloves or cinnamon

Preparation time: 15 minutes

Serving size: Makes 2 servings

Ingredients:

• 300 g salmon, in pieces
• 1 tbsp tandoori seasoning
• 1 tbsp olive oil or coconut oil

For 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 lettuce
• ½ capsicum
• 1½ sambar onion
• 1 avocado
• ½ lime, the juice

Method:

1. Heat the oven to 350°F (175°C).
2. Mix tandoori seasoning with oil and cover the salmon.
3. Place in the oven for 8-10 minutes or until the salmon flakes easily with a fork.
4. Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise or sour cream in a bowl.
5. Chop capsicum, sambar onions and avocados. Combine with the lettuce on a platter. Drizzle with lime juice.
6. Serve salmon on the salad, and top with cucumber sauce.

Nutritive value per serving:

• Fat: 73 g
• Protein: 35 g
• Carbohydrates: 8 g
• Fibre: 9 g