Salmon with Yogurt-Curry Sauce

• 1 1/2 cups plain yogurt
• 1 small cucumber, peeled
• Salt and pepper
• 10 cardamom pods, seeds removed and hulls discarded (see note)
• 1 3-inch cinnamon stick
• 1 teaspoon cloves
• 1/2 teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 2 tablespoons neutral oil, like corn or grapeseed, if necessary
• 4 6-ounce salmon fillets
• Lime wedges

1. If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl.
2. Cut cucumber in half lengthwise and scoop out seeds.
3. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
4. If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes.
5. Grind to a coarse powder in a spice mill.
6. Put a skillet over medium heat; if it is other than nonstick, add oil.
7. Season fish with salt and pepper and add it to pan; raise heat to medium high.
8. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
9. After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes.
10. Serve, browned side up, with sauce and lime on the side.

plain yogurt, cucumber, salt, cardamom, cinnamon, cloves, nutmeg, cumin seeds, fennel seeds, black peppercorns, neutral oil, salmon, wedges

Taken from cooking.nytimes.com/recipes/11967 (may not work)