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Baked Salmon with Indian-Spiced Yogurt Topping
Optional garnishes include a thinly sliced cucumber, finely chopped fresh cilantro








1 1/2 to 2 lbs salmon fillets, skin and bones removed
1/2 t turmeric
4 T olive oil, split
1 red onion, finally chopped
2 c plain yogurt (try the Fage brand)
1 t ground coriander
1/4 t cayenne pepper (more if you like it hot)
1/4 to 1/2 t (to taste) garam masala
1/2 t ground ginger
1 clove garlic, pressed through a garlic press
1 Roma tomato, finely chopped
1 to 2 T lemon juice

  1. Preheat the oven to 400F. Line a baking tray with aluminum foil.
  2. Sprinkle the turmeric over one side of each fish fillet. Season both sides of each fillet with salt and pepper. Set aside at room temperature while you cook the onions.
  3. In a large skillet heat 2 tablespoons of olive oil over medium heat. When hot, add the onions and cook, stirring occasionally, for 6 to 8 minutes, or until onions are soft. Remove from skillet along with any remaining oil and set aside to cool.
  4. Wipe out the skillet and then add the remaining 2 tablespoons of olive oil. Heat the oil over medium heat and when hot, add the salmon fillets. Brown on one side for 2 minutes (or until the surface just starts to brown) and then turn over and cook for 1 minute more. Transfer the fillets to the prepared baking tray.
  5. Meanwhile, stir the cooled onions into the yogurt, and add the coriander, cayenne, garam masala, ginger, garlic, tomato, 1 tablespoon of lemon juice, and 1 teaspoon salt. Taste and add more lemon juice and/or salt as desired.
  6. Spread a generous amount of yogurt sauce on top of each fillet. (Extra yogurt can be passed on the side.) Bake the fish for 10 minutes, or until done to your liking (thick fillets may need 2 to 3 minutes more.) Serve immediately, garnished with cucumber slices and/or cilantro, if you like.

Credit for this fabulous recipe goes to…
www.foodell.com, an online cooking community