Print
SALMON WITH CURRY YOGURT
Serves : 4INGREDIENTS
- 1/2 medium English cucumber peeled and diced
- 1 ripe mango diced
- 1 red jalapeno pepper seeded and minced
- 1 1/2 teaspoons fresh minced gingerroot
- 4 teaspoons chopped fresh mint leaves
- 2 cups Straus organic nonfat Greek yogurt
- 1 tablespoon plus 1/4 teaspoon McCormick curry powder divided
- 1 teaspoon fresh lemon juice
- 4 teaspoons Napa Valley organic olive oil divided
- 4 6 ounce salmon filets
- 1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground turmeric
- 2 cloves Melissa’s organic garlic minced
- 5 ounces organic baby spinach rinsed but not dried
DIRECTIONS
Combine cucumber, mango, jalapeno, ginger and mint in a medium mixing bowl.� Stir in yogurt, one tablespoon curry powder, lemon juice, and two teaspoons olive oil.� Refrigerate until ready to serve.
Preheat the oven to 450�Fahrenheit.� Line baking sheet with parchment paper.� Place salmon skin side down on pan.� In a small ramekin or bowl, mix together remaining 1/4 teaspoon curry powder, salt, pepper and turmeric.� Season tops and sides of fish with spice mixture.� Bake 15 to 18 minutes without turning.� Remove from oven.
While salmon is cooking, heat remaining two teaspoons olive oil in a large pot with a lid over medium heat.� Add the minced garlic and damp spinach, cover for two minutes to wilt.� Toss spinach with the olive oil and garlic until all leaves are just wilted.
Arrange spinach on a serving platter to make a bed for the salmon.� Place fish on top.� Serve yogurt sauce on the side.