Curried Salmon and Mint Raita

Ingredients · for 4 (scales to your household)

• 1/2 cup Reduced-fat plain yogurt $1.01
• 1/2 Cucumber, peeled, seeds removed, diced $0.68
• 2 tbsp Chopped fresh mint $0.61
• 1/8 tsp Salt $0.01
• 1 cup Long-grain white rice $0.92
• 14.5 oz Vegetable broth $1.94
• 4 Alaskan wild salmon fillets, about 5 ounces each $23.12
• 1 tbsp Canola oil $0.05
• 1 tsp Hot curry powder $0.10
• 1/4 tsp Cinnamon $0.03
• 1/4 tsp Ground ginger $0.00
• 1/8 tsp Garlic powder $0.02
• 1 pinch Salt (for salmon) $0.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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°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°F for 15 minutes or until fish flakes easily when tested with a fork.
4. Serve salmon with raita and rice.