This is a great topping that can be slathered over de-boned fillets (put it on before baking or when it's close to being done-- whatever your preference, as it works well both ways):
1 c plain, non-fat yogurt
1/2 low-fat sour cream
1/4 c shredded cucumber (peel it first and then drain excess liquid after shredding, or absorb it with a paper towel)
juice of 1/2 a lemon
a dash or two of dried dill
1/2-1 tsp crushed garlic (to taste)
a few grinds of fresh pepper
Combine all ingredients in a small bowl and mix well. It can be good to let it sit a few minutes so the garlic, lemon and dill flavors really infuse. The amounts of all ingredients can be played around with a bit based on your own taste buds; I usually kind of wing it! Serve over your favorite cous cous with a salad on the side-- delish.
Another great salmon recipe comes from Epicurious- Crunchy Wasabi Salmon0 and it comes out equally well if made in the oven or on the grill.
3/4 c wasabi peas (about 3 oz)
4 (8-oz) salmon fillets with skin (each about 1 in to 1 1/4 in thick)
1 tbsp finely grated lime peel
2 tablespoons olive oil, divided
6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Lime wedges
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Lime wedges
1) Preheat oven to 400°F
2) Blend wasabi peas in processor until ground but with some coarsely crushed pieces.
3) Lightly oil rimmed baking sheet and arrange salmon fillets, skin side down, on it
4) Sprinkle fish with salt and press ground wasabi peas onto tops of salmon fillets, covering tops completely
5) Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil.
6) Roast salmon just until opaque in center, about 10 min.
7) Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat and add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 min., and season to taste with salt and pepper
2) Blend wasabi peas in processor until ground but with some coarsely crushed pieces.
3) Lightly oil rimmed baking sheet and arrange salmon fillets, skin side down, on it
4) Sprinkle fish with salt and press ground wasabi peas onto tops of salmon fillets, covering tops completely
5) Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil.
6) Roast salmon just until opaque in center, about 10 min.
7) Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat and add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 min., and season to taste with salt and pepper
Not only is this an easy and healthful dinner, the colors make it look really beautiful when plated!
Photo credit: Brian Leatart
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