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Keto Salmon Tandoori with Cucumber Sauce – vegetarian recipe
Stav Kogan

Keto Salmon Tandoori with Cucumber Sauce

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Servings: 4 servings
Calories: 847
Ingredients Method Nutrition

Ingredients
  

  • 25.0 oz (708g) salmon fillets, skin-on or off
  • 2.0 tbsp (30ml) coconut oil, melted
  • 1.0 tbsp (15g / 0.53 oz) tandoori seasoning (ensure no added sugar)
  • 0.5 (150g / 5.3 oz) cucumber, shredded and drained
  • 1.25 cups (285g / 10.1 oz) sour cream (full-fat for keto)
  • 2.0 cloves (6g / 0.21 oz) garlic, minced
  • 0.5 (15ml / 0.5 fl oz) lime, juiced
  • 0.1 tsp (0.5g / 0.02 oz) sea salt (to taste)
  • 3.5 oz (100g) lettuce, chopped
  • 3.0 (45g / 1.59 oz) scallions, sliced
  • 2.0 (300g / 10.6 oz) avocados, diced
  • 1.0 (150g / 5.3 oz) yellow bell pepper, diced
  • 1.0 (30ml / 1 fl oz) lime, juiced
  • The Salt and Squeeze Method: For the cucumber sauce, after shredding the cucumber, sprinkle it with a pinch of salt and let it sit for 5 minutes. Squeeze out the excess water using a clean kitchen towel. This prevents your sour cream sauce from becoming watery.
  • Temper Your Sour Cream: Take your sour cream out of the fridge 10 minutes before mixing the sauce. A slightly less chilled base incorporates the lime juice and garlic much more smoothly.

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together 2. 0 tbsp (30ml) coconut oil and 1. 0 tbsp (15g / 0.53 oz) tandoori seasoning until a paste forms.
  3. Coat the 25. 0 oz (708g) of salmon pieces evenly with the spice mixture and place them on the prepared baking sheet.
  4. Bake the salmon in the center of the oven for 20. 0 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
  5. While the fish bakes, prepare the cooling sauce by mixing the 0. 5 (150g / 5.3 oz) shredded cucumber, 1. 25 cups (285g / 10.1 oz) sour cream, 2. 0 cloves (6g / 0.21 oz) minced garlic, 0. 5 (15ml) lime juice, and a pinch of salt in a medium bowl.
  6. Drizzle the salad with the juice of 1. 0 (30ml / 1 fl oz) lime and toss gently to ensure the avocado is coated to prevent browning.
  7. To serve, portion the crispy salad onto four plates, place one piece of the baked salmon on top, and finish with a generous dollop of the cucumber sauce.
  8. Pat the Salmon Dry: Before applying the oil and spice mixture, use a paper towel to pat the salmon fillets completely dry. This helps the tandoori spices adhere better and ensures the exterior gets a beautiful sear in the oven rather than steaming.
  9. Don't Overbake: Salmon continues to cook for a few minutes after being removed from the oven. Aim for an internal temperature of 140°F (60°C); it will reach the food-safe 145°F (63°C) while resting, keeping the fish moist and buttery.

Nutrition

Calories: 847kcalCarbohydrates: 6gProtein: 35gFat: 73g

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