30-Minute Curry Dusted Pan-Seared Salmon
Serves: 4
  • Greek Yogurt Sauce:
  • 6 ounces plain Greek-style yogurt
  • 1 tablespoon honey
  • 1 tablespoon chopped cilantro
  • Kosher salt
  • Cayenne pepper
  • Couscous:
  • 1-1/4 cups chicken broth or water
  • 1 tablespoon butter
  • 1 teaspoon curry powder
  • Pinch salt
  • 1 cup Israeli-style couscous
  • Pan-seared salmon:
  • 4 skinless salmon fillets, about 4-5 ounces each
  • 1 teaspoon curry powder
  • Kosher salt
  • Fresh ground black pepper
  • 1-2 tablespoons olive oil
  1. For the sauce, stir together yogurt, honey and cilantro; season with salt and pepper; refrigerate until using.
  2. For the couscous, bring chicken broth, butter, curry powder and salt to a boil in a small saucepan; add couscous and bring to a boil; stir, reduce heat, cover and cook over low heat just until tender and liquid is absorbed, about 8 minutes. Remove from heat and keep warm.
  3. For the salmon, sprinkle fillets with curry, salt and pepper. Heat olive oil over medium heat in a skillet; add salmon and allow cooking until golden brown, about 3-4 minutes. Turn and cook until salmon is cooked through, about 4-5 minutes.
  4. Serve salmon with couscous and top with greek yogurt sauce.
Recipe by A Year at the Table at http://ayearatthetable.com/30-minute-curry-dusted-pan-seared-salmon/