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Preparation time 6 minutes
Roasting Time 10 minutes
Makes 3 to 4 servings
1-1/2 lb (750 g) salmon fillet
1 cup (250 mL) plain Balkan-style yogurt
1 tbsp (15 mL) grated peeled ginger
1 tsp (5 mL) each of ground cumin, curry paste and hot red chili flakes
1 lime, cut in half
Preheat oven to 450F (230C).
Place salmon, skin-side down, on a foil-lined pie plate.
In a small bowl, stir yogurt with ginger, cumin, curry paste and chili flakes.
Spread yogurt mixture over salmon.
Roast salmon in centre of 450F (230C) oven until a knifepoint inserted into centre of fish feels warm to the touch, from 10 to 15 minutes.
Remove salmon from oven, then cut into serving-size pieces. Squeeze juice from lime overtop.
Excellent with rice pilaf and steamed broccoli.
Yogurt mixture can be made up to 2 days in advance, then covered and refrigerated. Or cover salmon with yogurt mixture and refrigerate overnight. Then roast as directed above.
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