Salmon with Curry Yogurt Sauce

4 skinless salmon fillets, 6 oz. each and about 1 1/4" thick 1/3 cup plain yogurt 1 tsp. lemon juice 1 T olive oil 1 tsp. fresh parsley, minced 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 1 tsp fennel seeds 1/4 tsp ground cinnamon 1/4 tsp. allspice 1/4 tsp ground cloves 1 tsp salt 1 tsp black pepper   for garnish fresh lemon wedges fresh parsley

Serves 4 Preheat oven to 400° F. Combine all the spices except salt and pepper and parseley (you can make more of this curry power to keep pre-mixed in a jar for future use). Mix 1 tsp. spice powder with the yogurt, parsley and lemon juice, set aside. Sprinkle the salmon with salt and pepper, then dredge in the spice mixture. Heat the oil in a large cast iron frying pan over med-high heat. Add the salmon and cook for 5 minutes or until browned. Turn the fillets over and place the fry pan in the oven and continue cooking another five minutes or until the fillets flake easily. Do not overcook! Serve with yogurt and lemon slices.