Roasted Curry Salmon with Chickpeas and Raita

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A wonderful plate of flavors…easy Indian-style dinner

Roasted Curry Salmon with Grape Tomatoes

1 pint grape tomatoes
1 Tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
0.7 pound (11.2 oz.) skinless salmon fillet
1 teaspoon curry powder
1/4 cup torn fresh basil

Heat oven to 400F. Lightly coat a rimmed baking sheet with cooking spray.

Meanwhile, toss the tomatoes, oil, salt, and pepper together in a bowl. Spread out on the prepared baking sheet.

Nestle the salmon among the tomatoes. Season with the curry powder. Roast until the salmon is opaque throughout and the tomatoes are soft, 15 to 18 minutes.

While the salmon cooks, make the Raita (recipe follows).

Top the salmon with Raita and basil leaves, and serve immediately.

Raita

Heat 1 can (15 oz.) chickpeas, rinsed and drained, in a saucepan with a little water. Use 1/2 cup in the raita and serve the remaining chickpeas on the side.

1 cup plain Greek yogurt, fat-free
1/2 cup canned chickpeas, rinsed and drained
3 oz. minced cucumber (peeled)
3/4 teaspoon minced dried onion
1/4 teaspoon ground cumin
Salt and black pepper to taste

Combine all ingredients in a bowl. Stir well. Add salt and pepper to taste.

Salmon: Recipe adapted from Sara Quessenberry, August, 2010, in realsimple

Raita: Adapted from a recipe by Mark Bittman (revised recently to remove sugar; we made it a second time, and the sugar wasn’t missed at all)

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