South Asian Salmon with Cucumber Relish
Adapted from Cooking Light Magazine, April 2005.
Prep time 10 minutes
Cook time 10 minutes
Serve with jasmine or basmati rice.
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
2 cups chopped cucumber
1/2 cup chopped red bell pepper
1/4 cup pre-chopped onion
2 tablespoons chopped fresh mint
1 tablespoon capers
1 tablespoon cider vinegar
- Preheat the broiler.
- In a small bowl combine the brown sugar, garlic powder, oregano, cumin, chili powder, paprika, 1/4 teaspoon salt and thyme. Rub fillet(s) with spice mixture.
- Brush a baking sheet with canola oil. Place salmon fillets on the pan. Broil 6 minutes or until the fish flakes easily under a fork.
- In a medium bowl combine the cucumber, red bell pepper, onion, mint, capers, cider vinegar, and remaining salt.
- Place the fish on a plate, top with cucumber mixture, and serve.