Name: Baked Spiced Salmon with Yogurt Sauce Recipe {Giveaway}
Prep time: 250 min
Cook time: 14 min
Total time: 264 min
Ingredients: 6 ounces plain Green Valley Organics yogurt; 2 cloves garlic (minced); 1 teaspoon grated fresh ginger; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon kosher salt; 4 4-5 ounces each salmon fillets

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This baked spiced salmon with yogurt sauce is not only tasty and healthy, but is a great option for those following a lactose-free diet.

I don't know what it is with me, but whenever I am presented with a product that is a variation on the original, I am convinced that it will not measure up. Cynical, I suppose. When it comes to listening to political speeches, cynicism is probably a good quality to claim. In the case of food, it would be to my benefit to set aside that suspicious nature. Luckily for my taste buds and this baked salmon recipe, I did just that in the case of the lactose- and gluten-free, organic yogurt made by Green Valley Organics. Yogurt without lactose? Really? What are you people trying to sell me?

As it turns out, the creaminess of this yogurt mixed beautifully with the Indian spices I added. The salmon is marinated and baked in the combination of yogurt, cumin, coriander, turmeric, ginger and garlic for a dish that is rich in flavor. The turmeric is what gives it the bright yellow color. Give neon a chance, I say. The salmon should marinate for at least four hours before baking, so be sure to plan ahead. Of course, you can start marinating the fish the night before, which makes for an easy make-ahead meal.

Back to the yogurt for a moment (oh yeah, and the sour cream and kefir they also make). Aside from boasting all of the protein, calcium and other nutritional benefits found in other yogurt, it turns out that Redwood Hill Farm, the company that produces Green Valley Organics, runs its business admirably. This is evident in how they treat and compensate their employees, and their commitment to minimizing the energy used in their operation (think solar energy and recycling measures). As my friends would report, the importance of low environmental impact ranks high on my list. If any of them attempts to throw a recyclable item into the garbage, I am ready with my diatribe on carbon footprints - blah, blah, blah.

Whatever your feeling on organic, lactose-free or environmental friendliness, the important thing to know is that these products taste great and have a very satisfying texture. As food lovers, that's really all we want to know, right?

The recipe:

In a medium bowl, stir together yogurt, garlic, ginger, cumin, coriander, turmeric and salt until combined.

Place the salmon fillets in a large baking dish, lightly coated with cooking spray. Spoon half of the yogurt mixture over the salmon and, using your hands, rub it all of the salmon. Cover with plastic wrap and let marinate for at least 4 hours, and up to overnight.

Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with foil. Bake for 7 minutes. Remove foil and bake for additional 5 to 7 minutes, or until salmon is just cooked through.

Serve the salmon with the remaining sauce, if desired.

Other salmon dishes:

Barbecue Salmon in Foil with Tarragon, Chives & Vermouth
Seared Salmon with Baby Bok Choy & Miso Sauce