This recipe is courtesy of CIA alum Chef Hari Nayak. Chef Nayak is an Indian cooking pioneer, restaurateur and chef. He is also the author of several books, including "Modern Indian Cooking" and the upcoming "My Indian Kitchen."
In a bowl, combine the cucumber, tomatoes, bell pepper, onions, and cilantro. Toss gently to mix. In a small bowl, whisk together the lime juice, 1 teaspoon of the oil, honey, red pepper flakes, and salt.
Pour the lime juice mixture over the cucumber mixture and toss gently and set aside.
Toss the salmon fillets on both sides with salt and pepper. Crust the salmon fillets on one side with the coriander seeds and garam masala powder. In a large, nonstick frying pan, heat the remaining 2 teaspoons of oil over medium – high heat. Add the fish to the pan crust side down, cook, turning once, until opaque throughout when tested with the tip of the knife, 4 to 5 minutes on each side.
Transfer the salmon fillets to individual serving plates and top each with the cilantro cucumber chutney.