Baked salmon, endive and cucumber salad

Tangy lemon juice and the Indian flavour of curry powder make this fish dish sing. Curry-coated salmon is perfectly matched with lemony yoghurt dressing.

Recipe «Baked salmon, endive and cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 1 tbsp mild Indian curry powder, 4 skinless salmon fillets, 1 baby endive, leaves separated, washed, dried, 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally , 130g natural yoghurt, 2 tsp finely grated lemon rind, 2 tbsp fresh lemon juice , 1 tsp Dijon mustard.

Ingredients:

• Olive oil spray 
• 1 tbsp mild Indian curry powder 
• 4 skinless salmon fillets 
• 1 baby endive, leaves separated, washed, dried 
• 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally 
• 130g natural yoghurt 
• 2 tsp finely grated lemon rind 
• 2 tbsp fresh lemon juice 
• 1 tsp Dijon mustard 

Instructions

1. Preheat oven to 200°C. Spray a baking tray with olive oil spray to grease. Place the curry powder on a plate and season with salt and pepper. Press both sides of the salmon lightly in the curry powder to coat. Place on the prepared tray and bake in oven for 10-15 minutes or until the salmon flakes easily when tested with a fork in the thickest part. Set aside for 10 minutes to cool slightly.
2. Meanwhile, to make the creamy lemon dressing, place the yoghurt, lemon rind, lemon juice and mustard in a small bowl and whisk until well combined. Taste and season with salt and pepper.
3. Flake the salmon into large pieces. Place the endive and cucumber in a large bowl and toss gently until well combined. Divide the salad and salmon among serving dishes and drizzle over the creamy lemon dressing. Serve immediately.