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Wild Salmon with Curry Spices
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This zesty salmon recipe draws on the exciting flavors of India, with delicious, healthful results.

Indians enjoy lower rates of Alzheimer's and colon cancers, possibly because their diets are filled with ginger and turmeric—the antioxidant, anti-inflammatory, anti-cancer curry spices featured in our accompanying article—as well as other preventive-health powerhouses like cayenne.


Wild Salmon with Curry Spices


Prep time 5 minutes
Cook time 15 minutes
Serves 4

¼ cup low-fat plain yogurt
½ teaspoon organic ginger
½ teaspoon organic turmeric
½ teaspoon ground coriander
½ teaspoon kosher sea salt
¼ teaspoon organic black pepper
¼ teaspoon organic cayenne pepper
4 (6 oz each) boneless-skinless wild salmon fillets
Organic extra virgin olive or macadamia nut oil (for pan or sheet)

  • Heat broiler. In a small bowl, combine yogurt, ginger, turmeric, coriander, salt, black pepper, and cayenne pepper.

  • Brush a broiler pan or rimmed baking sheet with oil. Place salmon on pan. Spread yogurt mixture on top of fillets, dividing evenly. Broil until fish is just opaque throughout, 7 to 9 minutes, turning over at halfway point. Serve immediately.


Nutrients per serving: 323 calories; 14.2 g fat; 44.2 g protein; 1.7 g carbohydrates; 0.3 g fiber


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