Simple Sundays: Tandoori Salmon

There’s nothing quite like a good salmon dinner in the summer. It’s one of our favorite go-to meals for its low calorie, gluten-free friendly, omega-3-filled goodness. If you like spice, we recommend this easy recipe. All you need is some tandoori seasoning and cooling cucumber raita - (don’t worry, it’s is easier to prepare than it is to pronounce).

What to pair it with:

Our Sweet Thursday ginger beer compliments the garam masala spiciness well. It’s warming, in every sense of the word.

Here’s what you need:

1/2 c plain yogurt

1/4 c sour cream

1/2 cucumber, shredded and with moisture squeezed out (about 1/2 c)

Juice of 1/2 lime

2 garlic cloves, crushed or grated on a microplane

1/2 tsp salt

4 filets wild Alaskan salmon, about 5 oz each

2 Tbs tandoori seasoning

2 Tbs avocado or olive oil

And here’s what you do:

Preheat the oven to 350ºF. In a small bowl, mix the tandoori seasoning with the oil, then cover the salmon filets with the mixture. Plan the salmon on a tray and bake in oven for 15-20 minutes, until the it flakes easily with a fork. While salmon is cooking, combine yogurt, sour cream, cucumber, garlic, lime juice and salt in a bowl. Serve with arugula, sliced bell peppers, and avocado.

Have an idea for a vegetarian version? Let us know in the comments!

Cheers, from our family to yours.