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Prepared with Oikos® Greek

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Seared Salmon Salad With Curry

Seared Salmon Salad With Curry

Gary and I sometimes go out to a favorite Indian restaurant for curry, but I also like to use curry in my own cooking. This sweet and spicy salad makes a satisfying lunch, and offers plenty of protein, carbohydrates and nutritious vegetables. -Meg

Prepared with Dannon Greek

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Ingredients

  • 12 small new or fingerling potatoes, halved
  • 2 tablespoons of extra virgin olive oil, divided
  • Salt and pepper to taste
  • 2 pounds boneless skinless salmon filet
  • 2 large shallots, diced finely
  • 2 teaspoons cider vinegar
  • 2 teaspoons salt, divided
  • 1 teaspoon curry powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sugar
  • 2 cups Oikos® Greek Plain Yogurt
  • 6 cups arugula

Directions

  1. Preheat oven to 350 degrees F.
  2. Toss potatoes in 1 tablespoon of olive oil, salt and pepper.
  3. Place in a roasting dish and cook for 20 minutes until tender.
  4. Cut salmon filet into 6 even sized pieces and rub with remaining olive oil, salt, and pepper.
  5. Spray non-stick skillet with cooking spray and heat to medium-high.
  6. Sear salmon on each side for 2 minutes.
  7. Transfer to baking sheet.
  8. Bake in the oven with potatoes for 5 minutes or to desired doneness (medium-medium rare is best), if you prefer well done, cook for 8 minutes.
  9. In a small bowl, combine shallots, cider vinegar, salt, curry, cayenne, sugar and yogurt.
  10. Divide arugula evenly between 6 plates.
  11. Place a piece of salmon and two potatoes over arugula and drizzle generously with yogurt curry mixture.

Yields

6 servings