Indian-Spiced Salmon with Cucumber-Tomato Salsa 
Protein, vitamins D and E, B vitamins, and omega-3 DHA enhance your baby’s cell, brain, nervous system, and bone development, and vitamin D helps your calcium absorption.
SERVES 4
A supremely healthy and tasty main course. This delicious Indian-spiced marinade can be used for almost anything. Don’t let the number of different spices scare you—use whatever ones you have on hand or are willing to purchase. They are used in other recipes throughout this book. Short on time? Skip the cucumber-tomato salsa and top the salmon with a squeeze of lemon juice and fresh cilantro or your favorite herb.
INDIAN-SPICED MARINADE
1 teaspoon roasted ground cumin
¼ teaspoon ground cinnamon
1 teaspoon garam masala
2 teaspoons paprika
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, or to taste
1 teaspoon sugar
½ teaspoon salt
1 teaspoon garlic powder
3 tablespoons plain Greek-style yogurt
1 tablespoon freshly squeezed lemon juice
4 skinless center-cut salmon fillets, about 4 ounces each, rinsed and patted with paper towels
CUCUMBER-TOMATO SALSA (MAKES 1½ CUPS)
1 cup diced tomatoes
⅔ cup diced seedless cucumber
1 tablespoon minced green chiles (optional)
3 tablespoons chopped fresh cilantro, sliced fresh mint leaves, or a mixture of both
1 tablespoon olive oil
Squeeze of lemon juice, or to taste
Salt and freshly ground black pepper
SALMON
Cooking spray
• Marinate the salmon: Combine all the marinade ingredients in a small bowl and mix until smooth.
• Place the salmon fillets in a Pyrex baking dish. Cover each with some of marinade, then gently turn them until all sides are well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 8.
• When ready to cook the salmon, prepare the salsa: Combine all the ingredients in a small bowl and mix gently. Adjust the seasoning and set aside.
• To broil the salmon, adjust an oven rack two rungs down from the heating element and preheat the broiler to HIGH. Line a rimmed baking sheet with parchment paper or foil, spray it with cooking spray, and arrange the fillets on it, skinned side down. Place the salmon under the broiler and cook for 10 to 12 minutes, depending on the thickness. (There is no need to turn the fish.)
• Transfer the salmon to a serving platter or individual plates and serve promptly with the salsa.
1 piece of salmon and 5 tablespoons salsa: Calories: 276 cals; Protein: 24 g; Carbohydrates: 2 g; Fat: 19 g; Fiber: 1 g; Sodium: 70 mg; Vitamin D: 500 IU; Vitamin E: 5 mg; B6: 0.7 mg; B12: 4 mcg; Niacin: 14 mg; Phosphorus: 287 mg; Selenium: 27 mcg; Omega-3 DHA: 1.2 g; 0 CARBS