Beautiful, light, unusual and easy!
Serves 4
2 tsp curry powder
4 tsp whole grain mustard
4 salmon fillets about 6 oz each, skinned (preferably wild)
1 large English cucumber. peeled, seeded and diced small
1 cup red onion, diced the same size as the cucumber (small)
1/2 cup plain thick yoghurt. (Not low fat)
1/3 cup chopped fresh cilantro (coriander)
3 tbsp chopped fresh mint
1 heaped tsp ground cumin
salt and pepper to taste
Coat the salmon fillets in the mustard and sprinkle on 1 tsp of the curry powder then season with salt and pepper. Set aside until the raita is made.
 |
| Diced cucumber |
In a bowl, stir together the remaining tsp of curry powder, cumin,cucumber, red onion, yoghurt, cilantro and mint. Season with salt and pepper.
Cover and refrigerate until serving. (About 1 hour so the flavors can blend)
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| Cucumber raita |
Put the salmon fillets under a broiler and broil until just done but don’t over cook.
Serve with the raita either over the salmon or under the salmon
NB You can also poach the salmon then chill it, making the dish a cold one, but I like the salmon hot.