Salmon With Yogurt-Curry Sauce

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With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won’t even need to add any fat. That’s because farmed salmon is so high in fat (fattier than wild salmon, and it’s the beneficial omega-3 type, too) that it’s difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.

salmon

Preparation of Salmon With Yogurt-Curry Sauce

Step 1. If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.

Step 2. If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.

Step 3. Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.

Step 4. After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

Print
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 ½ cups plain yogurt
  • 1 small cucumber, peeled
  • Salt and pepper
  • 10 cardamom pods, remove seeds and discard hulls
  • 1 3-inch cinnamon stick
  • 1 teaspoon cloves
  • ½ teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 2 tablespoons neutral oil, like corn or grapeseed, if necessary
  • 4 6-ounce salmon fillets
  • Lime wedges

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