Roasted Tandoori Salmon with Cauliflower Rice & Cucumber Salad
- Gluten Free
- Paleo
- Spicy
- Seafood
- Indian
Give fresh salmon a spicy twist with tandoori-infused yoghurt marinade.
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Nutrition Per Serving
- Calories 837
- Carbs 56g
- Fat 56g
- Fibre 9g
- Protein 34g
- Sugar 41.7g
Reviews
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Step 1
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.
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Step 2
Place the salmon fillet on a baking tray and evenly coat it with the marinade. Allow it to marinate for at least 10 minutes.
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Step 3
Roast the marinated salmon in the oven for 12-15 minutes or until cooked through.
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Step 4
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.
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Step 5
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.
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Step 6
Serve the roasted tandoori salmon alongside the sautéed cauliflower rice and cucumber salad. Garnish the salmon with pomegranate seeds before serving.
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Reviews
Amanda Edmunds Verified
This was a nice dish, i found it a little spicy for me
Monique Hassan Verified