Ingredients, 4 servings
Four thick salmon filets 1½ lbs (700 g)
Tandoori seasoning (make your own or find a store-bought that is low carb and wheat-free)
2 tablespoons coconut oil for cooking
1¼ cups (3 dl) homemade mayonnaise or sour cream
½ cucumber, shredded
2 cloves of garlic, crushed
juice of ½ lime
½ teaspoon salt (optional)
3.5 oz. (100 g) arugula lettuce
1 yellow bell pepper
3 stems of spring onion
juice of 1 lime
Heat the oven to 350°F (175°C).
Mix tandoori seasoning with 2 tablespoons of oil and cover the salmon. Place in the oven for 15–20 minutes.
Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise and/or sour cream in a bowl.
Chop the salad ingredients and mix together.