Salmon with Cucumber Salad
Servings: 4 people
Calories: 258kcal
Ingredients
- 1 1/4 lbs sustainable wild or farmed salmon (cut into 4 portions)
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt (divided)
- 1/2 tsp ground pepper (divided)
- 1/2 cup cucumber (sliced & divided)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp shallot (minced)
- 1/2 cup low-fat plain yogurt
- 2 tbsp lemon juice
- 1/4 tsp curry powder
Instructions
- Preheat grill to medium-high.
- Brush salmon with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper.
- Oil the grill rack. Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
- Grill the salmon, turning once, until just cooked through, about 6 minutes.
- Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and ⅛ teaspoon each salt and pepper in a medium bowl.
- Whisk yogurt, lemon juice, curry powder and the remaining ⅛ teaspoon each salt and pepper in a small bowl.
- Serve the salmon with the yogurt sauce and the cucumber salad.
Nutrition
Calories: 258kcal | Carbohydrates: 4g | Protein: 30g | Fat: 13g | Fiber: 0.1g
Tried this recipe?Let us know how it was!
