Curried Salmon and Mint Raita

1/2 cup reduced-fat plain yogurt
1/2 cucumber, peeled and seeds removed, diced
2 tablespoons chopped fresh mint
1/8 teaspoon salt
1 cup long-grain white rice
1 can (14.5 ounces) vegetable broth
4 Alaskan wild salmon fillets, about 5 ounces each
1 tablespoon canola oil
1 teaspoon hot curry powder
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Pinch 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.