South Asian Salmon with Cucumber Relish

Adapted from Cooking Light Magazine, April 2005.

Prep time 10 minutes

Cook time 10 minutes

Serves 4

Serve with jasmine or basmati rice.

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon salt, divided

1/4 teaspoon dried thyme

4 6 oz portions Vital Choice Wild Salmon (or 1 24 oz Sockeye fillet), rinsed and patted dry

Canola oil

2 cups chopped cucumber

1/2 cup chopped red bell pepper

1/4 cup pre-chopped onion

2 tablespoons chopped fresh mint

1 tablespoon capers

1 tablespoon cider vinegar

• Preheat the broiler.

• In a small bowl combine the brown sugar, garlic powder, oregano, cumin, chili powder, paprika, 1/4 teaspoon salt and thyme. Rub fillet(s) with spice mixture.

• Brush a baking sheet with canola oil. Place salmon fillets on the pan. Broil 6 minutes or until the fish flakes easily under a fork.

• In a medium bowl combine the cucumber, red bell pepper, onion, mint, capers, cider vinegar, and remaining salt.

• Place the fish on a plate, top with cucumber mixture, and serve.