Tandoori Spiced Salmon with Pomegranate Cucumber Raita
We love this Tandoori Spiced Salmon with Pomegranate Cucumber Raita. Even if you’re not usually into Indian food, this recipe is sure to please.
AuthorMaya Krampf from WickedSpatula.com
Pomegranate Cucumber Raita
6ouncescoconut milk yogurt(unsweetened)
Preheat oven to 425° F.
In a small bowl combine the spice rub. Place salmon on a baking sheet lined with parchment paper. Drizzle salmon with olive oil and coat with the spice mixture. Bake for 4-6 minutes per half inch of thickness.
For the raita simply combine all ingredients in a small bowl.
Serve the salmon topped with the raita.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.