Tandoori Salmon with Cucumber and Tomato Salad
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Category
Dinner
Servings
4
Ingredients
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4 4 oz wild-caught Alaskan salmon fillets
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2 c frozen cauliflower rice
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1 clove garlic, minced
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1 c plain coconut milk yogurt
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1 tbsp fresh lime juice
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1 tbsp chili powder
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1 tbsp ground cumin
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1 tbsp garam masala
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1 tbsp EVOO
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1 tsp sea salt
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2 c grape tomatoes, halved
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6 Persian cucumbers cut in half moons
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1/2 red onion, diced
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juice of one lime
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1 Tbsp Extra Virgin Olive Oil
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sea salt and black pepper to taste
MARINADE
CUCUMBER AND TOMATO SALAD
Directions
Rinse salmon, pat dry and remove skins. In a large bowl, add all marinade ingredients and mix thoroughly to combine. Add salmon to the marinade and coat well. Cover bowl with saran wrap and refrigerate for 2-4 hours.
While fish is marinating, prepare Cucumber and Tomato Salad. First, cut, slice and chop the tomatoes, cucumbers, onion and parsley. Add all salad ingredients to a large bowl and mix gently to combine. Cover and refrigerate until ready to serve.
Once fish has marinated, add fish to grill basket and cook 5-7 minutes per side. If you’re making these as kebabs, you must first thread the cubes onto skewers (3-4 pieces each) then place directly on the grill.
While fish is grilling, put a medium saucepan on the stove and warm 1tbsp EVOO at medium heat. Add 2 c frozen cauliflower rice and cook about 7-10 minutes, stirring occasionally. Add salt and black pepper to taste. Once done cooking, remove from heat + turn off stove.
Remove salmon from grill and place on top of warm cauliflower rice. Serve with a refreshing side of Tomato + Cucumber salad. Makes 4 servings. Enjoy!