Tandoori Salmon with Kale

Name: Tandoori Salmon with Kale
Yield: serves 2
Ingredients: Canola oil spray; 1 cup basmati rice; 1 cup broth (chicken or vegetable); 1 cup stemmed and shredded kale (see page 30); 1/2 to 3/4 pound salmon fillet; 1 lemon, halved; Sea salt and freshly ground black pepper; 1 cup plain yogurt (regular, low-fat, or nonfat); 1 1/2 tablespoons grated fresh ginger; 4 garlic cloves, crushed; 1 small chile pepper, stemmed, seeded, and chopped; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1/2 butternut squash, peeled or not and cubed (about 2 cups)

December 9, 2011

Garam masala is the basic mix of Indian spices. You can purchase it at ethnic or health food stores. Use your favorite chile pepper in this dish. Jalapeños work fine, as do Anaheim or other green chiles, or even red pepper flakes if that’s what you have in your cupboard. For additional garnishing, use sprigs of fresh mint or cilantro. If your diet is dairy-free, try this recipe with plain soy yogurt.

Recipe notes

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