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January 6, 2016 / Chris Blum

Salmon with Carrot and Cucumber Salad

  
BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Ingredients:
Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

Salmon
1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Salmon
Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.

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