Quick Salmon Curry With Cucumber Yogurt

For the past two years, we have attended what I think is Los Angeles' best charity food event, Cultivate LA. The event benefits local foster kids. Aside from being associated with an important cause, the event is a destination for food and local restaurant fans.  It's a chance to sample dishes from top LA chefs and regional vintners - in an intimate setting - on a crisp fall evening -  in the garden of a breathtaking estate. And if that is not enough, VIP ticket holders exit with a nice gift bag. Last year I was pleased to discover inside of mine a shiny copy of Jamie Oliver's cookbook, Jamie's Food Revolution. {Full disclosure - I have done some pro bono work for this event - proof that my reverie here, as always, is from the heart}.

This cookbook is full of easy recipes encompassing healthy salads, soups, stir fries, curries and English comfort food. I have never made anything from this book that was not outstanding.  I highly recommend it.  While there is a section dedicated to curry recipes with homemade curry pastes, this recipe is an abbreviated, but nonetheless delicious, dish calling for curry paste. It's a time saver.  Who doesn't love whipping up an incredible tasting and nutritious dinner in an instant?

Quick Salmon Curry With Cucumber Yogurt

2 naan breads (Indian flat bread)

1 fresh red chili pepper, seeded and chopped (use jalapeno for mild or habanero for heat)

1/2 cucumber, seeded and chopped

1 lemon

1/4 low fat yogurt (Wallaby is a good organic yogurt found at Whole Foods)

sea salt and fresh ground black pepper

a few sprigs of cilantro, leaves reserved, stems discarded

1 - 5 ounce salmon fillets, skin on or off- your choice

1 heaped T of red curry paste
1/2 habanero, minced (optional if you like heat)

olive oil

Preheat oven to 225 degrees. Wrap naan  in foil and place in the oven.

Place most of the cucumber in a bowl and add juice from 1/2 lemon. Add the yogurt, a pinch of salt and pepper and half the chopped chili.  Combine and set aside.

Slice each salmon fillet length-wise into 1/2" wide pieces. Cut each slice in half width-wise. Place the heaped T of curry paste in a bowl and brush the salmon with 1/2 the curry paste. Put 1 T of olive oil in a pan and using tongs place salmon, curry past side down into the pan.  Brush salmon with remaining curry paste.

Place the pan on high heat and cook salmon until cooked through, about 1 1/2 minute on each side.

To serve: place the warmed naan on 2 plates. Place yogurt on each naan.  Arrange salmon pieces on top.  Garnish with reserved chili pepper, cucumber and cilantro.

Serves 2.

Source:  Jamie's Food Revolution