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Okemo Mountain: Stonyfield Day
Feb 25, 2017 | Ludlow, VT
Ragged Mountain: Stonyfield Day
Mar 18, 2017 | Danbury, NH
Every month, new great recipes are added to Meg's Recipe Box on our website and this month's dishes offer a delicious combination of eastern spice, taste, and health. Whether spicy or sweet, Indian dishes have long made use of yogurt as an ingredient. Try out the Seared Salmon Salad with Curry and then check out all our other tasty October recipes.
12 small new or fingerling potatoes, halved
2 tablespoons of extra virgin olive oil, divided
Salt and pepper to taste
2 pounds boneless skinless salmon filet
2 large shallots, diced finely
2 teaspoons cider vinegar
2 teaspoons salt, divided
1 teaspoon curry powder
1/2 teaspoon cayenne
1/2 teaspoon sugar
2 cups Plain Oikos Organic Greek Yogurt
6 cups arugula
Preheat oven to 350°F. Toss potatoes in 1 tablespoon of olive oil, salt and pepper. Place in a roasting dish and cook for 20 minutes until tender. Cut salmon filet into 6 even sized pieces and rub with remaining olive oil, salt, and pepper.
Spray non-stick skillet with cooking spray and heat to medium-high. Sear salmon on each side for 2 minutes. Transfer to baking sheet. Bake in the oven with potatoes for 5 minutes or to desired doneness (medium-medium rare is best), if you prefer well done, cook for 8 minutes. In a small bowl, combine shallots, cider vinegar, salt, curry, cayenne, sugar and yogurt. Divide arugula evenly between 6 plates. Place a piece of salmon and two potatoes over arugula and drizzle generously with yogurt curry mixture.