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Curried Salmon and Mint Raita

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Makes: 4  servings Prep 15 mins Bake 450°F 15 mins Cook 15 mins
Curried Salmon and Mint Raita
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)479
  • Fat, total(g)15
  • chol.(mg)91
  • sat. fat(g)2
  • carb.(g)45
  • fiber(g)1
  • pro.(g)38
  • sodium(mg)667

Percent Daily Values are based on a 2,000 calorie diet

  • 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 degrees 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 degrees F for 15 minutes or until fish flakes easily when tested with a fork.

4. Serve salmon with raita and rice.

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