Roasted Tandoori Salmon with Cauliflower Rice & Cucumber Salad

Preheat the oven to 200 degrees. In a bowl, combine the tandoori powder, chilli powder (according to taste), coconut cream, and 1 tablespoon of olive oil per person to create the salmon marinade. Adjust salt to taste.

Place the salmon fillet on a baking tray and evenly coat it with the marinade. Allow it to marinate for at least 10 minutes.

Roast the marinated salmon in the oven for 12-15 minutes or until cooked through.

While the salmon is roasting, heat 1 tablespoon of olive oil per person in a large pan over medium heat. Add the grated cauliflower, ground cumin, and salt to taste. Sauté for about 5-8 minutes, until the cauliflower is tender. Finish by stirring in half of the lemon juice.

For the cucumber salad, combine the chopped cucumber, tomatoes, red onion, fresh coriander, the remaining lemon juice, a pinch of salt, and the remaining tablespoon of olive oil per person in a bowl. Mix well and adjust green chillies and salt according to taste.

Serve the roasted tandoori salmon alongside the sautéed cauliflower rice and cucumber salad. Garnish the salmon with pomegranate seeds before serving.