By Samantha McLeod
Special to The Province

In conjunction with Heart Month in Canada, Coast Fresh - a proud supporter of the Heart and Stroke Foundation, BC and Yukon - brings you a month of salmon recipes in The Province. Salmon, farmed or wild, provides numerous and significant nutritional benefits when eaten on a regular basis.
“The low fat curds, in my salmon with curd sauce and root vegetables recipe, add a creaminess without the extra fat,” says Chef Siddhartha Choudary of the newly launched Siddhartha’s Indian Kitchen on Commercial Drive in Vancouver. 
Salmon rich in omega 3’s helps in maintaining cardiovascular strength by; reducing inflammation, keeping the blood from clotting excessively, and helping the arteries relax and dilate. Adding curd to your recipes can help in minimizing the risk of high blood pressure by reducing bad cholesterol levels. 
“Although Indian food is delicious it can sometimes lack in the art of presentation,” said Siddhartha. He believes all the senses should be engaged when eating.
 “Admire the presentation of the food, enjoy the fragrant scents, and taste the many elements of the dish,” is his advice when it comes to Indian cuisine.

Curd Mixture

Ingredients
• 1-cup low fat curd
• 4 mint leaves

Method
Combine ingredients in a mixing bowl, whisk and set aside.

Roasted root vegetables

Ingredients
• 6 boiled baby carrots
• 6 boiled baby potatoes
• ½ of one lemon
• Pinch of salt and ¼ teaspoon cracked black pepper

Method
1) Preheat oven to 350 degrees C.
2) Place carrots and potatoes in a baking dish and sprinkle with salt, pepper and lemon juice.
4) Roast for 10 minutes.

Salmon

Ingredients
• 2, 5 ounce salmon fillets
• 2 tablespoons extra virgin olive oil
• 1 small Spanish onion, finely chopped
• 2 cloves of garlic finely chopped
• ¼ teaspoon cumin
• ¼ teaspoon mustard seeds
• 1 large tomato diced and drained
• 6 stems cilantro roughly chopped

Method
1) Heat the oil in a heavy bottomed pan, sear the fillets on both sides and cook to desired doneness. Remove and set aside.
3) Using the same pan add the onion and sauté.
4) Add the spices to roast quickly.
5) Add the garlic.
6) Add the tomatoes, cook for two minutes.
7) Add the curd and bring to a simmer.
8) Plate each dish with the salmon in the center and vegetables on each side, divide the sauce into 2 portions and pour over each piece of salmon. Top with the chopped cilantro. 
Serves two.