SALMON WITH CUCUMBER SALAD

Though, in my opinion, salmon isn’t the tastiest fish, it certainly is among the prettiest to land on a plate. However, add a refreshing cucumber salad and a yogurt-based sauce and you will have some happy eaters. This recipe is an adaptation of  Sunset Edible Garden Cookbook’s “Grilled Salmon with Herbed Cucumber Salad.” Yummer!

Salmon with Cucumber Salad

6 oz plain fat-free yogurt

3 tbsp olive oil, divided

3 tsp fresh lemon juice, divided

sea salt

ground black pepper

1 large cucumber, sliced thin (I used a potato peeler)

1 tbsp chopped parsley

2 tsp minced shallot

4 salmon fillets (about 5 oz each)

1) In small bowl mix: yogurt, 1 tbsp olive oil (reserving 2 tbsp), 2 tsp lemon juice (reserving 1 tsp), 1/4 tsp sea salt, 1/8 tsp pepper; refrigerate

2) To medium-sized bowl, add cucumber, parsley, shallot, 1 tbsp reserved olive oil (reserving 1 tbsp), 1 tsp reserved lemon juice, 1/8 tsp sea salt, and 1/8 tsp ground black pepper;  toss to mix and refrigerate

3) Rub 1 tbsp reserved olive oil over both sides of salmon fillets and lightly sprinkle with salt and pepper; add fillets to large skillet over medium-high heat and cook each side 4-5 minutes until done in center; transfer fillets to plates, top with cucumber salad, and add a dollop of yogurt sauce; serve

Servings: 4

Advertisements