I love Indian food as well. Still haven't found many healthy recipes, but here is one with Indian influences from Ellie Krieger.
Poached Salmon with Lemon Mint Tzatziki
2 cups dry white wine 2 cups water 2 bay leaves 2 sprigs flat-leaf parsley 2 lemons, unpeeled, sliced 1 (2 pound) salmon fillet with skin 1 scallion, top only, thinly sliced 1 cup Lemon Mint Tzatziki (see below)
Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
Lemon Mint Tzatziki:
1 cup non-fat yogurt 1 English cucumber 1 teaspoon olive oil 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon lemon zest 1 tablespoon finely chopped mint leaves Salt and pepper Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.
Yield: 1 cup
Nutrition Information Nutritional Analysis per Serving Calories 307 Total Fat 17 grams Saturated Fat 3 grams Protein 32 grams Carbohydrates 4 grams Fiber 0
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