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Tandoori Salmon with Cucumber Sauce Recipe

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This recipe for Tandoori Salmon with Cucumber Sauce, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dian VerColen


Cucumber sauce
cup mayonnaise or sour cream
cucumber, shredded
2 garlic cloves, minced
lime, the juice
tsp salt (optional)

Crispy salad
5 oz. Romaine lettuce
1 yellow bell pepper
3 scallions
2 avocados
1 lime, the juice

1 lbs salmon, boneless fillets, in pieces
2 tbsp tandoori seasoning
2 tbsp olive oil or coconut oil

Heat the oven to 350F (175C).
Mix tandoori seasoning with oil and cover the salmon.
Place in the oven for 1520 minutes, or until the salmon flakes easily with a fork.
Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise and/or sour cream in a bowl.
Chop bell peppers, scallions, and avocados. Combine with the romaine lettuce on a platter. Drizzle with lime juice.
Serve salmon on the salad, and top with cucumber sauce.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I omit the garlic, but it is delicious if you don't have any dietary restrictions.

From the Diet Doctor website. So many good recipes there and no spammy videos or affiliate links.

Ketogenic low carb
Per serving

Net carbs: 4 % (8 g)
Fiber: 9 g
Fat: 78 % (76 g)
Protein: 18 % (39 g)




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