Curried Salmon and Mint Raita

A curry mixture gives these salmon fillets a spicy bite. This healthy main dish is served with a refreshing mint raita sauce and rice.

Curried Salmon and Mint Raita
Servings: 4 Prep 15 mins Bake 450°F 15 mins Cook 15 mins


  • 1/2 cup reduced-fat plain yogurt
  • 1/2 cucumber, peeled and seeds removed, diced
  • 2 tablespoons chopped fresh mint
  • 1/8 teaspoon salt
  • 1 cup long-grain white rice
  • 1 can (14.5 ounces) vegetable broth
  • 4 Alaskan wild salmon fillets, about 5 ounces each
  • 1 tablespoon canola oil
  • 1 teaspoon hot curry powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • pinch salt

Make It

1. In a small bowl, mix together yogurt, cucumber, mint and salt. Cover and refrigerate until ready to serve.

2. In a medium saucepan cook the rice, following package directions, substituting vegetable broth for water.

3. Heat oven to 450 degrees F. Coat a glass 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place salmon fillets, skin-side down, in dish. In a small bowl, mix together oil, curry powder, cinnamon, ginger, garlic powder and salt. Spoon curry mixture over salmon. Bake at 450 degrees F for 15 minutes or until fish flakes easily when tested with a fork.

4. Serve salmon with raita and rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 479, Fat, total (g): 15, chol. (mg): 91, sat. fat (g): 2, carb. (g): 45, fiber (g): 1, pro. (g): 38, sodium (mg): 667, Percent Daily Values are based on a 2,000 calorie diet.