It's time to try something international so I'm giving you a recipe for an Indian dish that will definitely impress her, but you can handle with minimal effort. It'll make you look like a pro in kitchen, even if you only have basic skills.

This dish comes from the book Modern Indian Cooking by Hari Nayak and Vikas Khanna, and uses something you may not have heard of: garam masala.

Garam masala (which means "warm mixture" in Hindi), is a mixture of spices that is a featured ingredient in a lot of Indian cooking. Typical blends can include up to 12 spices, including coriander, cumin, cardamom, cinnamon and cloves. You can find it premixed in specialty food stores, or if you're feeling particularly chef-ish you can find recipes online, like this one.

Think of her reaction when you say, "Tonight I'm making you coriander crusted salmon with cilantro cucumber chutney" instead of "We are having grilled chicken breasts and a salad". Once again, you're welcome.

Coriander Crusted Salmon with Cilantro Cucumber Chutney

1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1 1/2 cups cherry tomatoes, quartered
1/2 red bell pepper, seeded and cut into 1-inch slices
3 tablespoons red onion, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice 3 teaspoons vegetable oil
2 teaspoons honey
1 teaspoon red pepper flakes
Salt to taste
6 salmon fillets, each 5 ounces and about 1-inch thick
Freshly ground black pepper to taste
3 tablespoons coriander seeds, toasted and coarsely ground
2 teaspoons garam masala
Lime wedges for garnish

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.

Sprinkle the salmon fillets on both side with salt and pepper. Crust the salmon fillets on one side with the coriander seeds and garam masala. 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 the knife, 4 to 5 minutes on each side.

Transfer to individual serving plates and top each with the cilantro cucumber chutney.

Serve hot garnished with lime wedges.

Serves 6

[Excerpted from Modern Indian Cooking by Hari Nayak and Vikas Khanna, Silverback Books]