Paprika and garlic powder make a quick Cajun-inspired seasoning that flavors salmon fillets in this easy dinner recipe. Traditionally, remoulade sauce is prepared with mayonnaise; here, we substitute nonfat Greek yogurt for a lighter version.

Dina Cheney
Source: Diabetic Living Magazine, Spring 2019
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Ingredients

Ingredient Checklist

Directions

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  • Bring fish to room temperature by letting it stand on the counter for 15 minutes.

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  • Meanwhile, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic powder, and a pinch each of salt and pepper in a small bowl. Cover and refrigerate until ready to use.

  • Pat both sides of the fish dry with a paper towel. Brush both sides with 2 tsp. oil. Season both sides evenly with the remaining 1/4 tsp. each salt and garlic powder, and 1/8 tsp. each paprika and pepper.

  • Heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. When hot, add the fish, skinned-side up. Cook, pressing down on the fish with a spatula, but otherwise not moving the fillets, until the undersides are golden brown, about 5 minutes.

  • Using the spatula, very carefully flip the fillets. Continue cooking, without moving, until the undersides are golden brown and the fish is opaque and just beginning to flake, another 2 to 3 minutes. Serve immediately, with the remoulade.

Tips

To make ahead: Prepare remoulade (Step 2) and refrigerate for up to 2 days.

Nutrition Facts

242.5 calories; protein 35g 70% DV; carbohydrates 2g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.8g; fat 9.6g 15% DV; saturated fat 2g 10% DV; cholesterol 78.7mg 26% DV; vitamin a iu 564.9IU 11% DV; vitamin c 5.2mg 9% DV; folate 24.9mcg 6% DV; calcium 85.9mg 9% DV; iron 1.1mg 6% DV; magnesium 51.4mg 18% DV; potassium 675.4mg 19% DV; sodium 292.6mg 12% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
03/06/2019
This was soooooo good and simple. Quick! House didn't smell like fish! Didn't have horseradish so used wasabi powder.the remoulade was excellent increased the fresh parsley. Read More