Curried Salmon and Mint Raita
Emily
ingredients
- 1/2 cup reduced-fat plain yogurt
- 1/2 cucumber, peeled and seeds removed, diced
- 2 tablespoons chopped fresh mint
- 1/8 teaspoon salt
- 1 cup long-grain white rice
- 1 can (14.5 ounces) vegetable broth
- 4 Alaskan wild salmon fillets, about 5 ounces each
- 1 tablespoon canola oil
- 1 teaspoon hot curry powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- Pinch salt
directions
- 1
1. In a small bowl, mix together yogurt, cucumber, mint and salt. Cover and refrigerate until ready to serve.
- 2
2. In a medium saucepan cook the rice, following package directions, substituting vegetable broth for water.
- 3
3. Heat oven to 450°F. Coat a glass 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place salmon fillets, skin-side down, in dish. In a small bowl, mix together oil, curry powder, cinnamon, ginger, garlic powder and salt. Spoon curry mixture over salmon. Bake at 450°F for 15 minutes or until fish flakes easily when tested with a fork.
- 4
4. Serve salmon with raita and rice.
Source: Emily
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