Name: Grilled Salmon with Curried Yogurt Sauce & Pickled Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 3 English cucumbers; 1 ½ cups jasmine rice; 1 ½ lemons; 1 ½ cups plain Greek yogurt; ¾ medium red onion; 1.02 kg salmon fillet; black pepper; brown sugar; curry powder; extra virgin olive oil; salt; turmeric, ground; white wine vinegar

Grilled Salmon with Curried Yogurt Sauce & Pickled Cucumber SaladGrilled Salmon with Curried Yogurt Sauce & Pickled Cucumber Salad — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

3 English cucumbers

1 ½ cups jasmine rice

1 ½ lemons

1 ½ cups plain Greek yogurt

¾ medium red onion

1.02 kg salmon fillet

black pepper

brown sugar

curry powder

extra virgin olive oil

salt

turmeric, ground

white wine vinegar

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Wash and dry the fresh produce.

In a large bowl, combine vinegar, sugar, and salt; whisk to combine.

Thinly slice the cucumbers and add to the bowl.

Peel and thinly slice the red onion; add to the bowl with the cucumber and toss to coat.

Juice lemons into a medium bowl. Add yogurt and spices; whisk to combine.

Preheat a grill pan or regular skillet over medium-high heat.

While the pan heats up, pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper on both sides.

When the grill pan or skillet is hot, drizzle with oil and add fillets. Working on batches if necessary, grill until cooked through, 3-4 minutes per side.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the cucumber salad; toss to combine.

To serve, divide rice, salmon, and cucumber salad between plates. Serve with curried yogurt sauce and enjoy!

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