Low Carb Indian Spiced Salmon with Cucumber Mint Yogurt Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(10 reviews)
Low Carb Indian Spiced Salmon with Cucumber Mint Yogurt
Zylo Recipes

Description

Imagine succulent salmon fillets, infused with the warmth and complexity of Indian spices. This vibrant dish offers a delightful dance of flavors and textures, perfect for a satisfying and wholesome meal. The salmon, baked to flaky perfection, boasts a rich, savory profile, enhanced by the aromatic blend of traditional Indian seasonings.

The oven-baking method ensures the salmon remains moist and tender, allowing its natural flavors to shine through while creating a slightly crisp exterior. Complementing the richness of the salmon is a refreshing cucumber and avocado salad. Crisp cucumbers provide a cool counterpoint to the creamy avocado, creating a delightful textural contrast.

A tangy dressing, bright and zesty, elevates the salad, adding a layer of complexity that awakens the palate. The salad's vibrant green hues add visual appeal, making it a feast for the eyes as well as the taste buds. To complete this culinary experience, a cooling cucumber and mint yogurt sauce is drizzled generously over the salmon and salad.

The sauce offers a soothing coolness that harmonizes beautifully with the warm spices of the salmon and the refreshing elements of the salad. The mint adds a touch of brightness and aromatic complexity, while the yogurt provides a creamy, tangy base that ties all the components together. This dish is not only delicious but also incredibly versatile.

It can be enjoyed as a light yet satisfying lunch, a flavorful dinner, or even prepared in advance for convenient meal prepping. The combination of healthy fats from the salmon and avocado, along with the refreshing vegetables and probiotic-rich yogurt, makes it a nutritious and well-balanced meal. The simplicity of the preparation also makes it ideal for busy weeknights, allowing you to enjoy a gourmet-quality meal without spending hours in the kitchen.

The key is to use a carefully selected blend of spices to ensure an authentic and flavorful experience. This dish is sure to impress your family and friends with its vibrant flavors, textures, and overall appeal.

Preparation Time

Prep Time
20 min
Cook Time
15 min
Total Time
35 min

Nutrition Information

Per 1 servings serving
C
Calories
400 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 5 g
Unsaturated Fats 15 g

Cholestrol 100 mg
Sodium 300 mg
Potassium 500 mg
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Ingredients

    1.
    Salmon
    Salmon
    12 oz, boneless, raw
    2.
    Garam Masala Punjabi Style by Penzeys Spices
    Garam Masala Punjabi Style by Penzeys Spices
    1 tablespoon
    3.
    Olive Oil
    Olive Oil
    1 tablespoon
    4.
    Kosher Salt
    Kosher Salt
    ½ teaspoon
    5.
    Cucumber
    Cucumber
    1 large
    6.
    Avocado
    Avocado
    1 avocado, California
    7.
    Arugula
    Arugula
    3 cup
    8.
    Apple Cider Vinegar
    Apple Cider Vinegar
    1-½ teaspoon
    9.
    Olive Oil
    Olive Oil
    1 tablespoon
    10.
    Kosher Salt
    Kosher Salt
    ½ teaspoon
    11.
    Cucumber
    Cucumber
    1 large
    12.
    Greek Yogurt
    Greek Yogurt
    ½ cup
    13.
    Apple Cider Vinegar
    Apple Cider Vinegar
    1-½ teaspoon
    14.
    Kosher Salt
    Kosher Salt
    ½ teaspoon
    15.
    Spearmint Fresh Mint
    Spearmint Fresh Mint
    1 tbsp

Instructions

    1.
    Preheat an oven to 350 F. Combine the garam marsala, olive oil and 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.
    2.
    In the meantime, cut cucumber in half the long way and then cut cucumber into half moon shapes that are 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 apple cider vinegar and 1 olive oil. Then kosher salt.
    3.
    Reserve some cucumber and dice enough to make cup. Add into yogurt along with 1 t apple cider vinegar, salt and mint. Mix to combine.
    4.
    Remove salmon from the oven and let cool slightly. Serve salmon on top of salad with a spoon of yogurt on the side.