Cumin Crusted Salmon with Sun Dried Tomato Chutney and Yogurt Cream

Cumin Crusted Salmon with Sun Dried Tomato Chutney and Yogurt Cream

bellasunluci.com

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Saucepan
  • Skillet
  • Mixing bowl
  • Whisk
  • Spoon
  • Measuring spoon
  • Measuring cup
  • Grater
  • Stove
  • Oven
  • Baking sheet
  • Plate
  • Serving platter

Ingredients

  • Chutney
  • 1 tsp olive oil
  • ⅓ cup diced onion
  • ½ generous tsp. of curry powder or Garam Masala, according to taste
  • ½ tsp freshly grated ginger
  • dash of cayenne pepper, according to taste
  • pinch of salt, according to taste
  • 1 tbsp brown sugar
  • 3 oz. Package of Bella Sun Luci sun dried tomatoes (reserving ¼ cup)
  • 1 tbsp fresh lemon juice
  • ⅓ cup water
  • Yogurt Cream
  • 7 oz. Container of Greek yogurt
  • ¼ cup diced thin skinned cucumber
  • ¼ cup diced Bella Sun Luci sun dried tomatoes (that had been set aside from the chutney)
  • 1 tsp chopped fresh mint
  • 1 tbsp chopped fresh cilantro
  • ⅓ cup diced tart green apple
  • 1 tbsp chopped green onion
  • ¼ tsp grated garlic (1 small clove)
  • ¼ tsp salt, or to taste
  • Salmon
  • 4 salmon fillets
  • 2 tsp (approximately) ground cumin

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