Gary and I sometimes go out to a favorite Indian restaurant for curry, but I also like to use curry in my own cooking. This sweet and spicy salad makes a satisfying lunch, and offers plenty of protein, carbohydrates and nutritious vegetables. -Meg
| 12 | small new or fingerling potatoes (halved) | |
| 2 | tbsp | of extra virgin olive oil (divided) |
| Salt and pepper to taste | ||
| 2 | lb | boneless skinless salmon filet |
| 2 | large shallots (diced finely) | |
| 2 | tsp | cider vinegar |
| 2 | tsp | salt (divided) |
| 1 | tsp | curry powder |
| 1⁄2 | tsp | cayenne |
| 1⁄2 | tsp | sugar |
| 2 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 6 | c | arugula |
Preheat oven to 350°. 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.