fish · keto · Salad

Tandoori Salmon Salad

I’ve been sick as a dog these past few days. I don’t know what it is; I’ve had a low grade fever (99) and an incredibly sore throat—and now I have a cough. Ugh.

I’ve been pounding the vitamin C, E, and water and hoping I get over this soon, but I’m now on day 5 and it doesn’t seem to be getting better. Here’s hoping I wake up tomorrow feeling better than I did today.

When I was still on the “feel like a normal human being” kick last week, I made a couple of meals for my meal-prepping day. This was one of my favorites; so refreshing, so flavorful, and such a good salad.

It has everything you want in a good salad: a full-flavored protein, delicious dressing, tons of good veg, and all the flavors of salt, sweet, spicy and sour.

I could eat the cucumber-sour cream mixture by itself, it’s that good. If you have a bunch leftover, use it as a dip! That’s what I’m going to do.

The tandoori mix on the salmon isn’t traditional, but it’s what I had on hand. The flavor is still there, with the garam masala and turmeric. I made it into a paste by mixing in a little bit of lime juice and olive oil and it encased the salmon perfectly, making the fish extra juicy while it cooked.

Enjoy!

Tandoori Salmon Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A spicy, flavorful salad with salmon tandoori, a creamy cucumber dressing, avocado and mixed greens.

Ingredients

  • 1 lb. salmon, cut into personal filets
  • 2 tsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne
  • salt & pepper
  • 1 drop red food coloring
  • 1 tsp. lime juice
  • 1 tsp. olive oil
  • 3/4 cup sour cream
  • 1 small cucumber, diced
  • 2 cloves garlic, minced
  • 2 tsp. dill weed
  • Juice of 1/2 a lime
  • 1/2 tsp. salt
  • 1 yellow bell pepper
  • 2 avocados, sliced
  • 12 oz. mixed salad greens

Directions

  1. Preheat oven to 350 degrees. In a small bowl, stir together garam masala, cumin, turmeric, cayenne, salt and pepper. Stir in food coloring, lime juice and olive oil until a paste forms. Rub all over salmon filets and lay filets on a rimmed baking sheet. Bake for 15-20 minutes or until fish flakes easily with a fork.
  2. In a large bowl, stir together sour cream, garlic, dill, salt and juice of 1/2 a lime.
  3. Make the salad: toss salad greens with bell pepper and top with salmon, cucumber dressing, and avocado.

Step-By-Step Instructions

Preheat oven to 350 degrees. In a small bowl, stir together garam masala, cumin, turmeric, cayenne, salt and pepper. Stir in food coloring, lime juice and olive oil until a paste forms.

Rub all over salmon filets and lay filets on a rimmed baking sheet. Bake for 15-20 minutes or until fish flakes easily with a fork.

In a large bowl, stir together sour cream, garlic, dill, salt and juice of 1/2 a lime. Make the salad: toss salad greens with bell pepper and top with salmon, cucumber dressing, and avocado.

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