Marinated Salmon with Cucumber Salad
This grilled salmon is light, refreshing and very simple to prepare.
Best Health Magazine, January/February 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/4 cup olive oil
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 4 150 g salmon fillets
- 1/3 cup low-fat plain yogurt
- 2 limes juiced
- 2 English cucumbers
- 1 red pepper medium, finely chopped
- Handful mint leaves finely sliced
- pinch sea salt
- pinch black pepper
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- In a large bowl, combine olive oil, cumin, paprika and chili flakes. Add salmon fillets and turn to coat. Marinate for 10 minutes.
- Meanwhile, in a medium bowl, stir together yogurt and lime juice. Cut cucumbers in half lengthwise, remove and discard seeds, and finely slice.
- Add cucumber to yogurt mixture, along with red pepper and mint, then gently fold ingredients together. Chill until serving.
- Heat grill to medium. Grill salmon for two minutes on one side, turn over, reduce heat to low, then grill for three minutes more.
- At the last moment, season cucumber salad with sea salt and black pepper (the salt draws out liquid, so if added too early, salad will be a bit watery). Place a fillet on each of four plates and spoon salad on the side.
Recipe Notes
Per serving: 386 calories, 34 g protein, 22 g fat (5 g saturated fat), 13 g carbohydrates, 3 g fibre, 84 mg cholesterol, 144 mg sodium
