1 cup cucumber, peeled, seeded and chopped bite size
1 tablespoon dill leaves, chopped
1/2 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 cup cooked quinoa
lemon wedges to serve (optional)
Put salmon and curry paste in a Ziploc bag and massage until salmon is well coated. Marinate for 30 minutes.
Meanwhile, put yogurt, cucumber, dill and kosher salt in a bowl and mix well. Set aside or refrigerate until it’s time to use.
In a pan over medium-high heat, add oil and evenly coat the cooking surface. Add salmon and top it with what’s left of the curry paste from the bag. Cook on each side for 2 minutes, or until cooked through.
Divide quinoa among two bowls and top with salmon and yogurt sauce.
Serve with lemon wedges (optional)
The salmon fillets will keep in the fridge for up to 2 days.