Wild salmon pairs well with the Indian spice blend called garam masala, which literally means hot (garam) spice (masala).
Try topping the seasoned, cooked salmon with a dollop of plain yogurt or the Indian yogurt/spice/cucumber sauce known as raita.
Garam Masala Salmon
Adapted from a recipe in the June 1995 issue of Food & Wine magazine
1 tablespoon Vital Choice Macadamia Nut Oil or olive oil
About 1 tablespoon garam masala (prepackaged or recipe follows*)
Six 6-ounce Vital Choice Salmon Fillets
Salt to taste
To sear: Preheat the oven to 400 degrees.
To broil: Preheat the broiler.
* To make your own garam masala, combine 1 tablespoon each of ground coriander, ground cumin, ground black pepper, ground cayenne pepper, ground fennel seeds and ground ginger and ground cardamom. Add 1 teaspoon each ground cloves and grated nutmeg. (May cover and keep at room temperature for up to 1 month.)
Nutrition per serving: 365 calories, 46 gm protein, 2 gm carbohydrates, 18 gm fat, 125 mg cholesterol, 3 gm saturated fat, 173 mg sodium, 0 gm dietary fiber