Salmon with Yogurt-Curry Sauce

Ingredients

• 1 ½ cups plain yogurt
• 1 small cucumber, peeled
• Salt and pepper
• 10 cardamom pods, seeds removed and hulls discarded (see note)
• 1 3-inch cinnamon stick
• 1 teaspoon cloves
• ½ teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 2 tablespoons neutral oil, like corn or grapeseed, if necessary
• 4 6-ounce salmon fillets
• Lime wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    529 calories; 36 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 40 grams protein; 105 milligrams cholesterol; 150 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
2. If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
3. Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
4. After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

• You may substitute one tablespoon of store-bought curry powder for the mix.