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Indians enjoy lower rates of Alzheimer's and colon cancers, possibly because their diets are filled with ginger and turmeric—the antioxidant, anti-inflammatory, anti-cancer curry spices featured in our accompanying article—as well as other preventive-health powerhouses like cayenne.
Wild Salmon with Curry Spices
Prep time 5 minutes
¼ cup low-fat plain yogurt
½ teaspoon organic ginger
½ teaspoon organic turmeric
½ teaspoon ground coriander
½ teaspoon kosher sea salt
¼ teaspoon organic black pepper
¼ teaspoon organic cayenne pepper
4 (6 oz each) boneless-skinless wild salmon fillets
Organic extra virgin olive or macadamia nut oil (for pan or sheet)
- Heat broiler. In a small bowl, combine yogurt, ginger, turmeric, coriander, salt, black pepper, and cayenne pepper.
- Brush a broiler pan or rimmed baking sheet with oil. Place salmon on pan. Spread yogurt mixture on top of fillets, dividing evenly. Broil until fish is just opaque throughout, 7 to 9 minutes, turning over at halfway point. Serve immediately.