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.

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Grilled Salmon with a Taste of India

Course Main Course

Cuisine Indian

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.

We love smoked salmon and wanted to develop a dip that was on the “lighter” side.  In order to do this, we used creme fraîche instead of typical cream cheese.  The cucumber adds a fresh crunch to the other delicious flavors.  This dip turned out great.  We hope you enjoy it as much as we did!

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Smoked Salmon Dip with dill and cucumber

Course Appetizer

Cuisine American

Servings 6

Ingredients

• 8 ounces smoked salmon chopped
• 7 ounces creme fraîche
• 1/2 cucumber peeled seeded and diced
• 1 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh chives
• 2 tsp rinsed capers
• 6 dashes hot sauce
• Sea salt and fresh ground pepper to taste
• 3 Tbsp red onion minced (optional)

Instructions

• Place creme fraîche in a medium bowl.  Stir until smooth.  
• Add the remaining ingredients and fold together, being careful not to break up the salmon.
• Place in the refrigerator for at least one hour to let the flavors meld.  Serve with crackers.