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450°F 15 mins
reduced-fat plain yogurt
cucumber, peeled and seeds removed, diced
chopped fresh mint
long-grain white rice
(14.5 ounces) vegetable broth
Alaskan wild salmon fillets, about 5 ounces each
hot curry powder
In a small bowl, mix together yogurt, cucumber, mint and salt. Cover and refrigerate until ready to serve.
In a medium saucepan cook the rice, following package directions, substituting vegetable broth for water.
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.
Serve salmon with raita and rice.
- Servings Per Recipe 4
- Fat, total(g)15
- sat. fat(g)2
- Percent Daily Values are based on a 2,000 calorie diet
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