Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups plain yogurt
  • 1 small cucumber, peeled
  • Salt and pepper
  • 10 cardamom pods, remove seeds and discard hulls
  • 1 3-inch cinnamon stick
  • 1 teaspoon cloves
  • 1/2 teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 2 tablespoons neutral oil, like corn or grapeseed, if necessary
  • 4 6-ounce salmon fillets
  • Lime wedges

Instruction

  • If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
  • If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
  • Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
  • After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.