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Curry Rubbed Salmon

Curry Rubbed Salmon


    For the Fish:
    1 pound salmon (preferably wild), skin removed, in a single piece or cut into portions if desired
    1 tablespoon curry powder
    1 teaspoon garam masala
    1/2 teaspoon salt
    1 teaspoon extra-virgin olive oil
    For the cucumber sauce:
    1 6-ounce container plain regular or low-fat yogurt
    1/2 large cucumber, peeled and seeded
    1 tablespoon freshly-squeezed lime juice (from about 1/2 a lime)
    1 large clove garlic, finely chopped
    Pinch of salt
    Pinch of cayenne pepper


Preheat the oven to 425° F. Line a baking dish or cookie sheet with foil and oil lightly. Place the fish on the prepared dish.

In a small bowl, whisk together the curry powder, garam masala, and salt. Sprinkle the spices evenly over the fish and pat into the flesh. Drizzle the fish evenly with the olive oil, and rub the oil into the spices.

Place the fish into the preheated oven, and roast just until the flesh is opaque, about 10 to 15 minutes, depending on the thickness of the fish.

While the fish is roasting, make the cucumber sauce. Place the yogurt in a medium bowl. Set a box grater over a colander, and grate the cucumber. Press the excess liquid from the cucumber, then add to the yogurt. Stir in the lime juice, garlic, and salt. Top the sauce with a pinch of cayenne. Serve with the fish. (Cucumber sauce can also be made up to six hours ahead, and stored, covered, in the refrigerator.)

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