GARAM MASALA SALMON

GARAM MASALA SALMON image

Yield 2

Number Of Ingredients 17

Raita
2 tsp grated fresh ginger root
1 lemon
1/4 Cup plain yogurt
1 garlic clove, pressed
1/8 tsp ground cumin
1/4 tsp salt
1 tbsp snipped fresh cilantro or curly parsley
Raitas are yogurt-based sauces that often include chopped vegetables, spices and herbs. They are designed to be a cooling counterbalance for many spicy Indian dishes.
Salmon and Zucchini
2 boneless, skinless salmon fillets (4 oz. each)
1/4 tsp salt
2 tsp olive oil
1/2 tsp Garam Masala spice blend
3 small zucchini
Garam Masala is an Indian spice blend that includes spices such as cinnamon, cloves, cardamom and mace. Garam Masala can be purchased in Indian markets and in the spice section of most supermarkets.
Toasting the Garam Masala in oil brings out the flavors in the blend because it releases the oils in the spices, further enhancing the flavor of the salmon.

Steps:

For raita, grate gingerroot into a small bowl using a grater or peeler Juice lemon to measure 1 tsp juice; add to small bowl. Add yogurt, pressed garlic, cumin and salt; whisk well. Snip cilantro or parsley using kitchen shears; set aside in a prep bowl. For salmon, season salmon with salt; place into a stainless mixing bowl with a 1/4 cup of the raita, turning to coat. As salmon marinates, add oil and garam masala to a Saute pan; heat over medium heat 1-2 minutes or until fragrant. Add salmon (discard marinade); cook 3-4 minutes or until browned. Turn salmon over; cook 3-4 minutes or until salmon flakes easily with a fork. Meanwhile, cut zucchini lengthwise into long ribbons using a peeler, avoiding seeds. To serve, place salmon and zucchini ribbons onto serving plates. Stir cilantro or parsley into remaining raita and drizzle over zucchini just before serving. Calories 340, Total fat 19 g, Saturated Fat 4 g, Cholesterol 70 mg, Carbohydrate 14 g, Protein 30 g, Sodium 730 mg, Fiber 2 g per serving Diabetic exchange per serving 1/2 milk, 1 vegetable, 31/2 medium-fat meat (1/2 carb)