Originally found in Eating Well Magazine, Vicki put her own spin on this recipe and amped up the flavors. Purchase microwaveable brown rice, add some flavored salt and fresh ground pepper, and you have a great side in minutes. The recipe serves two, so double or triple for your needs.
Grilled Salmon with a Taste of India
Servings: 2
Calories: 350kcal
Ingredients
- 3/4 lb. fresh wild salmon - skin on
- 1 Tbsp extra virgin olive oil divided
- 1/4 + tsp flavored salt we used an herbal salt, divided
- 1/4 + tsp freshly ground pepper divided
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh cilantro
- 1/2 cup thinly sliced cucumber
- 1 1/2 Tbsp thinly sliced shallots
- 1 Tbsp lime juice
- 1/4 cup non-fat plain greek yogurt
- 1/8 tsp curry powder
Instructions
- Brush 1/2 Tbsp olive oil over the top of the salmon. Season with a 1/8 tsp each of salt and pepper or to your taste.
- Heat the grill and place salmon on oiled grates. The fish will take around 10 minutes to cook. Once your fish is cooked, use a spatula to take the fish right off the skin.
- While fish is cooking, combine dill, cilantro, cucumbers, shallots, 1/2 Tbsp olive oil and a little salt and pepper in a small bowl. Stir and keep in the refrigerator until ready to assemble your dish.
- Mix together the yogurt, lime juice, curry powder and 1/8+tsp. of both the salt and pepper.
- To assemble, take a teaspoon and place half of the yogurt sauce in the middle of each plate. With the back of your spoon, spread the yogurt in a semi-circle motion. Place salmon on top of the sauce. Top salmon with the cucumber mixture.
- Serve with a side of brown rice.
