Ingredients:
2 teaspoons curry powder
6 salmon filets, about 5 oz each
1 large cucumber, peeled, seeded, and chopped
1 cup chopped red onion
1/2 cup plain nonfat yogurt
1/4 cup chopped, fresh cilantro
3 tablespoons chopped fresh mint, plus sprigs for garnish
1 teaspoon ground cumin
salt and ground pepper to taste

Instructions:
Fill a shallow, wide saute pan 3/4 full with water and add 1 teaspoon of curry powder. Bring to a boil over high heat. Add the salmon, turn off the heat, let stand for 8 minutes. Turn and continue to let stand until the salmon is opaque throughout, about 5 minutes longer. Using a slotted spatula, transfer the salmon filets to individual plates. Cover and chill for 3-6 hours.

Meanwhile, in a small bowl, stir together the remaining 1 teaspoon curry, the cucumber, red onion, yogart, cilantro, chopped mint, and cumin. Season with salt and pepper. Cover and refrigerate until serving.

To serve, spoon the raita over the salmon filets, dividing it evenly. Garnish with mint sprigs.

Reference:Time Life Books. Fresh & Light. San Francisco, California: Weldon Owen Inc, 1998.

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