Ingredients
1/4 c. olive oil
1T. each brown mustard seeds and ground coriander
11/2 t. each ground cumin and turmeric
1/2 t each cinnamon and cayenne
1/4 t. ground cloves
11/2 t. salt
11/4 c. low-fat yogurt
11/2 T. lemon juice
4 sockeye salmon fillets (each about 50z and 3/4 in. thick)
Preparation
55 minutes to cook, plus at least 11/2 hours to marinate)
Heat oil in frying pan over medium heat. Add mustard seeds and cook, until they pop, 2 to 3 minutes. All at once, stir in remaining spices and salt; cook until fragrant, 30 to 45 seconds. Remove from heat and whisk in 1/2 c. of yogurt.
Stir 3T spice mixture with remaining 3/4 cup yogurt in bowl; chill (Use this for dipping the cooked salmon in, for extra flavor.
In a shallow bowl, combine remaining spice mixture with lemon juice and 3T water. Let cool. Add salmon, turn to coat, and chill covered, at least 11/2 hours or overnight.
Heat grill to medium. Spray perforated grill pan or wrap in foil with several holes poked in it. Cook salmon 5 to 10 minutes, turning once.
Serve with cilantro and reserved yogurt sauce.
