Paleo Indian Tandoori Salmon with Spiced Cauliflower Rice and Mango Chutney

Allergens

Fish, Nuts (in mango chutney)

Ingredients

• 2 (6 oz) salmon fillets
• 1 large cauliflower, grated or riced
• 1 tbsp ghee or coconut oil
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• Salt, to taste
• Freshly ground black pepper, to taste
• For the Mango Chutney:
• 1 ripe mango, peeled and diced
• 1/4 cup apple cider vinegar
• 1/4 cup sugar or honey
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to broil. Line a baking sheet with parchment paper. Place salmon fillets on the prepared baking sheet, season with salt and pepper, and set aside.
2. In a large skillet, heat ghee or coconut oil over medium heat. Add grated cauliflower and cook for 3 4 minutes until softened. Stir in turmeric, cumin, coriander, cardamom, salt, and pepper. Cook for another 2 minutes, then set aside.
3. In a small saucepan, combine mango, apple cider vinegar, sugar or honey, ground ginger, cinnamon, and cloves. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 7 minutes until slightly thickened. Set aside.
4. Broil the salmon in the preheated oven for 6 8 minutes or until cooked through and flaky.
5. Serve the broiled salmon on top of the spiced cauliflower rice, with a generous dollop of mango chutney alongside.

Chef’s Insight

The flavors of tandoori spices and Indian cuisine can be easily adapted to paleo diets.

Notes

[Include any additional notes or tips]