Salmon With Yogurt-Curry Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

• 1½ cups plain yogurt (strained, see Chef’s Tips)

• 1 small cucumber (100g), peeled, halved lengthwise, seeds scooped, diced into ½-inch cubes

• ½ teaspoon salt (adjust to taste)

• Freshly ground black pepper (to taste)

• 10 cardamom pods (seeds removed, hulls discarded)

• 1-inch cinnamon stick

• 1 teaspoon whole cloves

• ½ teaspoon nutmeg pieces (toasted, see Chef’s Tips)

• 1 tablespoon cumin seeds

• 1 tablespoon fennel seeds

• 1 tablespoon black peppercorns

• 2 tablespoons neutral oil (corn or grapeseed oil; omit if using non-stick pan)

• 4 salmon fillets (6–7 ounces each, skin-on preferred for searing)

• Lime wedges (for serving)

Substitution Note: Replace the homemade spice mix with 1 tablespoon store-bought curry powder.

Chef’s Instructions

Step 1: Prepare Strained Yogurt and Cucumber

• Thicken Yogurt: If using thin yogurt, line a strainer with cheesecloth and place over a bowl. Spoon yogurt into the strainer; refrigerate for 15–20 minutes to remove excess moisture, yielding thickened yogurt.

• Prep Cucumber: Peel cucumber, halve lengthwise, scoop out seeds, and dice flesh into ½-inch cubes. Toss with ¼ teaspoon salt, let sit 5 minutes, then drain liquid and pat dry lightly with paper towels.

Step 2: Toast and Grind Spice Mix

• Heat a dry skillet over medium heat. Add all whole spices (cardamom seeds, cinnamon stick, cloves, nutmeg, cumin, fennel, black peppercorns). Toast 1–2 minutes until fragrant and lightly golden (stir frequently to prevent burning).

• Transfer toasted spices to a spice grinder and pulse to a coarse powder. Set aside 1 tablespoon for the sauce; store remaining mix in an airtight container for up to 1 month.

Step 3: Pan-Sear the Salmon

• Preheat a non-stick skillet over medium heat. If using a non-stick pan, skip oil; otherwise, add 2 tablespoons neutral oil and swirl to coat.

• Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.

• Place fillets in the pan, skin-side down (for crispy skin). Cook undisturbed 4 minutes. Flip and cook 2–5 minutes more (total 6–9 minutes) until flesh flakes easily with a fork (internal temp: 145°F/63°C).

• Transfer to a plate, skin-side up.

Step 4: Assemble the Yogurt-Curry Sauce

• In a bowl, combine strained yogurt, diced cucumber, and 1 tablespoon spice mix.

• Season with salt, pepper, and a squeeze of lime juice. Adjust consistency with water if too thick.

Serving

Serve salmon fillets (skin-side up) with the yogurt-curry sauce and lime wedges.

Chef’s Tips & Variations

• Cooking Method: If skin sticks to the pan, broil salmon at 500°F (260°C) for 4–5 minutes per side, or roast at 375°F (190°C) for 10–12 minutes until flaky.

• Sauce Adjustments: Add ¼ teaspoon cayenne or ½ teaspoon turmeric for heat/color; substitute cucumber with diced zucchini (no seeds) for a crunchier, less watery sauce.

• Sustainability Note: Prioritize wild Pacific salmon (King/Sockeye) over farmed Atlantic (contaminant-free, higher Omega-3s).

• Leftovers: Combine leftover salmon, sauce, and cooked basmati rice for a refreshing salmon-rice salad.

• Nutmeg Tip: Toast nutmeg in a dry pan first; if unavailable, use ½ teaspoon ground nutmeg.

Recipe adapted with professional cooking techniques and user feedback incorporated.