This meal-in-one dish is among my husband’s favorites because the fish is always tender, juicy and delicious. It’s a quick, simple way to prepare salmon, and the robust turmeric doesn’t overpower at all.
—EVELYN BANKER ELMHURST, NY
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 tablespoon canola oil
1/4 teaspoon cumin seeds
1 pound Yukon Gold potatoes (about 2 medium), finely chopped
1 1/4 teaspoons salt, divided
1/8 teaspoon plus 1/4 teaspoon ground turmeric, divided
2 tablespoons chopped fresh dill, divided
4 salmon fillets (1 inch thick and 4 ounces each)
8 fresh dill sprigs
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 cup (8 ounces) reduced-fat plain yogurt
1/4 teaspoon pepper
1. In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasionally. Stir in potatoes, 1/2 teaspoon salt and 1/8 teaspoon turmeric. Cook, covered, on medium-low 10-12 minutes or until tender. Stir in 1 tablespoon chopped dill; cook, uncovered, 1 minute. Remove from heat.
2. Meanwhile, place salmon, skin side down, in a large skillet with high sides. Add dill sprigs, lemon peel, lemon juice, 1/2 teaspoon salt, remaining turmeric and enough water to cover salmon. Bring just to a boil. Adjust the heat to maintain a gentle simmer. Cook it, uncovered, 7-9 minutes or until fish just begins to flake easily with a fork.
3. In a small bowl, mix yogurt, pepper and remaining 1 tablespoon chopped dill and 1/4 teaspoon salt. Serve with salmon and potatoes.
Per 3 ounces cooked salmon with 1/2 cup potatoes and 1/4 cup sauce: 350 cal., 15g fat (3g sat. fat), 61mg chol., 704mg sod., 27g carb. (6g sugars, 2g fiber), 25g pro.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.