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Low Carb Indian Spiced Salmon with Cucumber Mint Yogurt
The Indian spices in the dish lend itself so well to fatty, delicious salmon. This meal would also be a great one to meal prep! The salmon is baked in the oven, which gives you time to prepare the
How to Make It
Step 1
Preheat an oven to 350 F. Combine the garam marsala, olive oil and ½ t salt together. Brush on top of the salmon. Try to use most of the spice mixture. Bake in the oven for 15 minutes or until fish flakes easily.
Step 2
In the meantime, cut cucumber in half the long way and then cut cucumber into half moon shapes that are ½” thick. Cut the avocado in half, take the seed out and peel the skin off. Cut into slices. Try to find an avocado on the firmer side because it will hold up better in the salad. Toss cucumber and avocado into a large mixing bowl and add in greens. Sprinkle on 1 ½ t apple cider vinegar and 1 ½ t olive oil. Then ¼ t kosher salt.
Step 3
Reserve some cucumber and dice enough to make ¼ cup. Add into yogurt along with 1 t apple cider vinegar, ⅛ t salt and mint. Mix to combine.
Step 4
Remove salmon from the oven and let cool slightly. Serve salmon on top of salad with a spoon of yogurt on the side.
Ingredients
- Salmon – 12 oz, boneless, raw
- Garam Masala Punjabi Style by Penzeys Spices – 1 tablespoon
- Olive Oil – 1 tablespoon
- Kosher Salt – ½ teaspoon
- Cucumber – 1 large
- Avocado – 1 avocado, California
- Arugula – 3 cup
- Apple Cider Vinegar – 1-½ teaspoon
- Olive Oil – 1 tablespoon
- Kosher Salt – ½ teaspoon
- Cucumber – 1 large
- Greek Yogurt – ½ cup
- Apple Cider Vinegar – 1-½ teaspoon
- Kosher Salt – ½ teaspoon
- Spearmint Fresh Mint – 1 tbsp
