Curried Salmon and Mint Raita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup reduced-fat plain yogurt1/2 cucumber, peeled and seeds removed, diced2 tablespoons chopped fresh mint1/8 teaspoon salt1 cup long-grain white rice1 can (14.5 ounces) vegetable broth4 Alaskan wild salmon fillets, about 5 ounces each1 tablespoon canola oil1 teaspoon hot curry powder1/4 teaspoon cinnamon1/4 teaspoon ground ginger1/8 teaspoon garlic powderPinch salt
1. In a small bowl, mix together yogurt, cucumber, mint and salt. Cover and refrigerate until ready to serve.
2. In a medium saucepan cook the rice, following package directions, substituting vegetable broth for water.
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. Serve salmon with raita and rice.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. In a medium saucepan cook the rice, following package directions, substituting vegetable broth for water.
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. Serve salmon with raita and rice.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 481.6
- Total Fat: 15.6 g
- Cholesterol: 102.4 mg
- Sodium: 513.0 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 0.6 g
- Protein: 40.9 g