Dinner Recipes

Long Life Salmon

Long Life Salmon



Long Life Salmon

Serves: 4


1/2 medium English cucumber peeled and diced
1 ripe mango diced
1 red jalapeo pepper seeded and minced
1 1/2 teaspoons fresh minced gingerroot peeled
4 teaspoons chopped fresh mint leaves
1 large container Fage TOTAL 0 Greek yogurt about 2 cups
1 tablespoon plus 4 teaspoon Bombay Brand curry powder divided
2 teaspoons Napa Valley organic olive oil
1 teaspoon fresh lemon juice
cooking spray
4 6 ounce wild salmon filets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon McCormick ground turmeric


Combine cucumber, mango, jalapeo, ginger and mint in a medium mixing bowl. Stir in yogurt, one tablespoon curry powder, olive oil and lemon juice. Refrigerate until ready to serve.

Preheat broiler. Spray broiler pan with cooking spray. Place salmon skin side down on pan. In a small ramekin or bowl, mix together remaining quarter teaspoon curry powder, salt, pepper and turmeric. Season tops and sides of fish with spice mixture. Broil seven to eight minutes without turning. Remove from broiler and serve each piece with three quarters cup of yogurt sauce on the side.