This is a surprising main course. Squeezing the grilled lime juice and sprinkling on toasted almonds will make the salmon come to life. The tartness of the limes and the lightly curried almonds add rich flavor to the salmon, without being heavy. Add a spoonful of the herby dill sauce and a sprinkle of the almonds to complete the picture. Don't like dill? Simply omit.
1 cup greek yogurt
2 teaspoons red wine vinegar
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh mint
1/4 teaspoon ground cumin
1/2 teaspoon paprika
1 small cucumber, seeded and cut into small dice
1/2 cupFisher® Sliced Almonds
1 teaspoon extra-virgin olive oil
1/4 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon ground cumin
2 3/4 pounds salmon, cut into 6 ounce portions
2 tablespoons extra-virgin olive oil
freshly ground black pepper
1 large lime
Make the yogurt sauce: Whisk the yogurt, red wine vinegar, dill, mint, cumin and paprika in a medium bowl with a pinch of salt. Taste for seasoning. Stir in the cucumber. Set aside.
Toast the almonds: Preheat oven to 350°F. Toss the almonds with olive oil, curry powder, paprika, cumin and a pinch of salt in a small bowl. Spread the almonds on a baking sheet and toast until golden brown, about 5-8 minutes.
Grill the salmon: Preheat grill. Arrange the salmon filets on a baking sheet. Season the fish on both sides with salt and pepper. Drizzle with the oil. Place the salmon on the medium hot area of the grill and allow to cook until they start to lightly char, 5-8 minutes. If desired, you can grill the limes as well. Use a metal spatula to gently turn the salmon on their second side. For medium well or well done, cook a few minutes longer.
Serve the fish: Remove the fish and transfer to a serving platter. Sprinkle the fish with a squeeze of lime juice and the curried almonds. Serve the yogurt sauce on the side.