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