Curried Salmon with Cucumber Avo Salad
Roasted salmon never fails to delight my family. Add a big bowl of buttery bone broth rice and a scoop of the crispy creamy combo of cucumber and avocado and it’s a dinner no-brainer. I like serving this family style so everyone can make their own little bowls of goodness which goes even further to earn this dinner a spot in the family hall of fame. Speaking of, if you don’t have a family dinner hall of fame yet, you need one! What deserves a place in the hall of fame? Any dinner that the entire family gobbles down with yums or even just finishes without complaint! You need to write them down so the next time you sit down to meal plan and a big old question mark in your mind you have a list of family favorites to pull from!
Ingredients:
Makes 4 servings
Spiced Salmon:
4 salmon filets
juice of 1 lime
1 tablespoon coconut sugar
1 teaspoon curry powder
1 teaspoon salt
¼ teaspoon cinnamon
½ teaspoon cumin
1 teaspoon olive oil
Cucumber Avo Salad:
1 english cucumber, quartered longways and sliced in ½ inch pieces
1 avocado, diced
2 tablespoons greek yogurt
juice of 1 lime
finely chopped chives
salt to taste
Directions:
Preheat your oven to 375 degrees F. Line a shallow wide skillet with a lid or a small baking sheet with parchment paper. Place the salmon on the paper, skin side down. Combine the lime juice. coconut sugar, curry powder, salt, cinnamon, cumin, and olive oil in a small bowl and rub over top of the salmon filets. Put the lid on and pop it in the oven for about 12 minutes. Turn the broiler on and remove the lid. Let the top of the salmon brown for a few minutes, but keep a close eye on it! We want those sugars to get nice and brown.
While the salmon is cooking, let’s mix up the salad. Just add all of the salad ingredients to a medium bowl and toss gently until combined!
Your salmon should be cooked by now and your salad is done...dinner has never felt easier!
P.S. our kids like this topped with coconut aminos.
