Keto salmon tandoori with cucumber sauce

 

This keto salmon recipe is a snap to put together on a busy weeknight. It takes just a few minutes to prepare, and under 20 minutes to cook. Thanks to the deliciously complex tandoori spice blend, this low-carb dish is anything but ordinary. Served with a crispy salad and fresh cucumber sauce, this is truly a simple — and fantastic — keto meal.

Ingredients

Salmon

• 1½ lbs salmon, boneless fillets, portioned
• 2 tbsp tandoori seasoning
• ½ tsp salt
• 2 tbsp olive oil or melted coconut oil

Cucumber sauce

• ¾ cup mayonnaise or vegan mayonnaise or full fat Greek yogurt (4% fat)
• ½ (51⁄3 oz.) cucumber, shredded
• 2 garlic cloves, minced
• ½ lime, the juice
• ½ tsp salt (optional)

Crispy salad

• 5 oz. (3 cups) Romaine lettuce, chopped
• 1 (5 oz.) yellow bell pepper, sliced
• 3 (1½ oz.) scallions, finely chopped
• 2 (14 oz.) avocados, cubed
• ½ lime, the juice

  Instructions

  1. Heat the oven to 350°F (175°C).
  2. Place the salmon in a baking dish. Mix the tandoori seasoning and salt with the oil in a small bowl and brush it over the salmon. Bake in the oven for 15–20 minutes, or until the salmon flakes easily with a fork.
  3. Mix the garlic, lime juice, shredded cucumber, and mayonnaise and/or yogurt in a bowl. (Squeeze out some of the water from the cucumber if you want a thicker sauce)
  4. Chop the vegetables. Combine with romaine lettuce in a serving bowl. Drizzle with lime juice.
  5. Serve the salmon with the salad and top with cucumber sauce.

  Tip!

  Ready for some DIY? You can make your own tandoori seasoning with the spices that you already have on hand. Start with equal parts ground ginger, ground coriander, cumin, turmeric, paprika, salt, and cayenne. Adjust the flavors to your liking. For even more warmth, try a dash of nutmeg, cloves, or cinnamon.