Salmon Tandoori with Cucumber Sauce

A super easy fish dish with an Indian touch, and it has its place on weekdays as well as weekends! Serve with a fresh cucumber sauce and salad.

Difficulty: Easy
Cooking time: 6 min. Preparation time: 5–10 min.

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

Cucumber Sauce:
  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)

Crispy salad:
  3.5 oz. (100 g) arugula lettuce
  1 yellow bell pepper
  3 stems of spring onion
  juice of 1 lime

Instructions

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.

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