Dinner Recipes

Salmon with Curry Yogurt

Salmon with Curry Yogurt



Salmon with Curry Yogurt

Serves: 4


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


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.