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Curried Salmon and Mint Raita

Curried Salmon and Mint Raita

Nutrition Facts
  • cal. (kcal) 479
Curried Salmon and Mint Raita
  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 15 mins at 450°F
  • Cook: 15 mins
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Ingredients

  • 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

Directions

  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.

Nutrition Information for Curried Salmon and Mint Raita

Servings Per Recipe: 4
PER SERVING: 479 cal., 15 g total fat (2 g sat. fat), 91 mg chol., 667 mg sodium, 45 g carb. (1 g fiber), 38 g pro.

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