Quick Salmon Tikka & Naan

Ingredients

Salmon

• 1 lb wild salmon filet
• 2 tablespoons tandoori seasoning
• 3 tablespoons avocado oil
• ½ teaspoon sea salt

Naan

• ½ cup almond flour
• ½ cup tapioca flour
• 1 cup canned full-fat coconut milk
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 3 tablespoons avocado oil

Method

Step 1

Pat salmon dry using paper towels. Cut into bite-size pieces and transfer to a large mixing bowl, along with the tandoori seasoning. Set aside while lining a baking tray with parchment paper and preheating your oven to 500°F (yes, that high!). If your oven has a fan, turn it on.

Step 2

While the oven is heating, make the naan. Mix all the ingredients together in a bowl until no lumps remain. The batter should look like pancake batter.

Step 3

Preheat a large nonstick pan over medium heat. When the pan is hot, transfer ⅓ cup of batter onto the pan. Spread batter by tilting the pan around and cook for 2 minutes. Use a spatula to flip and cook for 1-2 more minutes. Transfer to a cooling rack while preparing the rest of the naans. You should get 6 in total.

Step 4

When the oven is hot, transfer the salmon to the prepared baking sheet and cook for 5 minutes or when golden on the outside.

Step 5

To serve, top naan with salmon, yogurt, cucumber, mint, and freshly ground pepper.

Nutritional Information

Nutritional analysis (per serving) Calories: 475g, Total Fat: 34g, Saturated Fat: 10g, Cholesterol: 48mg, Fiber: 4g, Protein: 23g, Carbohydrates: 17g, Sodium: 686mg, Sugars: 1g, Net Carbs: 13g

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