Curried Salmon with Raita

Well, I apologize for my less than appealing photographs....I really need the days to stay lighter longer.  These dark winter nights are wrecking havoc on my pics!  By the time I make dinner, I have very little time photograph it and get it on the table before being attacked by hungry family members. In the meantime, this is what you get....I hope they still make you hungry.  I'm no photographer, but I'll do my best with what I've got.

This is a wicked easy but super easy dish.  It's bursting with flavour and keeps the taste buds singing.  I serve this with my Indian Style Rice http://delishdishcooks.blogspot.ca/2012/11/indian-style-rice-1.html  This would also be delish with some warm Naan bread.

Now, generally Raita is to cool off the spicy flavours of the curry but I have used a fairly mild curry powder which is why I've added the heat to the Raita.  If you use a spicy curry powder, omit the jalapeno....if you don't like spice, avoid both...you get the drift.  I can't stand Cilantro, you heard me, not a fan, so I use Parsley.  However, if you like the stuff, use it.

Curried Salmon with Raita

Serves 3

Salmon

3 6oz salmon fillets
1 tbsp Madras Curry Powder

Raita

1/2 cup 2% Greek Yogurt (reduced fat or low fat is too thin and becomes watery)
2 tbsp Parsley or Cilantro, finely chopped (I use Parsley)
1/4 cup finely chopped and seeded English cucumber
1/4 tsp ground coriander
1/4 tsp ground cumin
1 tsp finely chopped jalapeno
Pinch of Salt and Pepper to taste

Preheat the oven to 400F.  Place the salmon on a baking sheet and dust with the curry powder, rubbing it in to cover all the sides.  Bake for 10-14 minutes, depending on the thickness.
Meanwhile, in a bowl combine all of the ingredients for the Raita.  This can be done a couple of hours before.
When the salmon is done, serve with the Raita.