Name: Salmon with Curried Yogurt & Cucumber Salad
Total time: 20 min
Ingredients: 1 ¼ pounds sustainable wild or farmed salmon, cut into 4 portions; 2 tablespoons extra-virgin olive oil, divided; ½ teaspoon salt, divided; ½ teaspoon ground pepper, divided; ½ cup sliced cucumber; 2 tablespoons chopped fresh cilantro; 2 tablespoons minced shallot; ½ cup low-fat plain yogurt; 2 tablespoons lemon juice; ¼ teaspoon curry powder

Directions

Step 1

Preheat grill to medium-high.

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Step 2

Brush salmon with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.
Step 3

Oil the grill rack (see Tip). Grill the salmon, turning once, until just cooked through, about 6 minutes.
Step 4

Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining 1/8 teaspoon each salt and pepper in a small bowl.
Step 5

Serve the salmon with the yogurt sauce and the cucumber salad.

Tips

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.)

Nutrition Facts

Serving Size: 4 oz. salmon, 2 Tbsp. yogurt and 2 Tbsp. cucumbers

Per Serving:

258 calories; protein 30.2g; carbohydrates 4.2g; dietary fiber 0.3g; sugars 2.8g; fat 12.7g; saturated fat 2.6g; cholesterol 68.1mg; vitamin a iu 326.5IU; vitamin c 5.9mg; folate 25mcg; calcium 117.3mg; iron 0.9mg; magnesium 49.4mg; potassium 649.7mg; sodium 383.4mg.

Exchanges:

4 lean protein, 1 1/2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts