• Grilled Salmon With Cucumber Raita

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    • 1/2 x English (hothouse) cucumber
    • 1/4 tsp salt, plus salt to taste
    • 1/4 tsp cumin seeds
    • 1 c. plain whole-lowfat milk yogurt
    • 1 lrg plum (Roma) tomato, quartered lengthwise, seeded and thinly sliced crosswise
    • 2 tsp finely minced fresh mint
    • 1 x serrano chile, seeded and finely chopped
    • 1/8 tsp cayenne pepper
    • 4 x salmon fillets with skin intact, about 6 ounces each
    • 4 tsp extra virgin olive oil Salt and freshly grnd black pepper to taste


    1. To make raita, peel cucumber, halve lengthwise, and scrape out any seeds. Shred on large holes of a grater/shredder. Sprinkle with 1/4 tsp. salt, then place in a sieve to drain for 30 min.
    2. Meanwhile, in a small frying pan over medium heat, toast cumin seeds till fragrant and lightly colored, about 3 min. Transfer to a mortar or possibly spice grinder and grind to a pwdr. In a bowl, combine yogurt, tomato, mint, chile, cayenne and grnd cumin. Stir to mix. Add in cucumber just before serving. Season with salt.
    3. While cucumber is draining, prepare a medium-warm fire in a grill with a cover. When fire is ready, divide coals into 2 piles and arrange on either side of grate. Put grill rack in place and preheat it. Coat each salmon fillet with 1 tsp. extra virgin olive oil and season with salt and black pepper. Place fillets, skin side down, in center of grill rack, not directly over coals. Cover grill, leaving top and bottom vents open. Cook till fish is just opaque, 6-8 min.
    4. Slip long, offset spatula between skin and flesh of fillets and transfer fillets to warmed individual plates, leaving skin behind. Spoon some raita over salmon. Pass remaining raita at the table.

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