1 tbsp. fresh lime juice
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. cumin
1 1/2 lb. skinless salmon filet, cut into 4 pieces

2 tsp. grated fresh ginger
1/4 tsp. minced garlic
1 plum tomato, seeded and chopped
1/4 tsp. cumin
3/4 c. plain non-fat yogurt
1 green onion, sliced thin
1 tbsp. chopped fresh mint
Dash red pepper sauce
1/4 tsp. salt
1/8 tsp. freshly grated ground pepper
Lime wedges and fresh mint sprigs for garnish (optional)

Combine all marinade in a small bowl. Place salmon in 10 inch microwave-proof pie plate. Brush each filet with marinade. Cover with plastic wrap and let stand at room temperature 30 minutes. Set aside.

YOGURT SAUCE: (Can be doubled.) Combine ginger, garlic, tomato, and cumin in 1 quart microwave bowl. Microwave on high 30 seconds, stir in remaining ingredients. Set aside.

Turn back one section of plastic wrap covering salmon. Microwave on high 2 minutes. Rotate plate, microwave 1-2 minutes. Rotate plate; microwave 1-2 minutes more, until fish is opaque. Let stand covered 2 minutes.

To serve, place salmon filets on 4 plates; spoon yogurt sauce on top. Garnish each filet with lime wedge and mint sprig.