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 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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