Ingredients

• Yogurt sauce:
• 1 cup Greek yogurt
• 2 tsp. red wine vinegar
• 2 tsp. chopped fresh dill, about 4 sprigs or 1 tsp. dried dill
• 1 tbsp. chopped fresh mint, about 2 small sprigs, or 1/2 tsp. dried mint
• 1/4 tsp. ground cumin
• 1/8 tsp. paprika
• Kosher salt
• 1 small cucumber, peeled, seeded and cut into small dice
• The almonds:
• 1/2 cup Fisher® Sliced Almonds
• 1 tsp. extra-virgin olive oil
• 1/4 tsp. curry powder
• 1/8 tsp. ground cumin
• The salmon:
• 2 1/4 lbs. salmon, cut into 6 oz. portions
• 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 1 large lime

Instructions

1. Make the yogurt sauce: Whisk the yogurt, red wine vinegar, dill, mint, cumin and paprika in a medium bowl with a pinch of salt. Taste for seasoning. Stir in the cucumber. Set aside.
2. Toast the almonds: Preheat oven to 350°F. Toss the almonds with olive oil, curry powder, paprika, cumin and a pinch of salt in a small bowl. Spread the almonds on a baking sheet and toast until golden brown, about 5-8 minutes.
3. Grill the salmon: Preheat grill. Arrange the salmon filets on a baking sheet. Season the fish on both sides with salt and pepper. Drizzle with the oil. Place the salmon on the medium hot area of the grill and allow to cook until they start to lightly char, 5-8 minutes. If desired, you can grill the limes as well. Use a metal spatula to gently turn the salmon on their second side. For medium well or well done, cook a few minutes longer.
4. Serve the fish: Remove the fish and transfer to a serving platter. Sprinkle the fish with a squeeze of lime juice and the curried almonds. Serve the yogurt sauce on the side.