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Nutritional Information
Calories: 348
Fat: 16.9g
Protein 40.2g
Carbohydrates: 6.7g
Fiber: 0.7g
Cholesterol: 121mg
Sodium: 179mg
Calcium: 116mg
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Baked Salmon With Fresh Green Onions
Ingredients
1 (8-ounce) carton plain low-fat Dannon or Stonyfield yogurt (dairy department)
½ cup diced and seeded peeled cucumber (produce department)
1 tablespoon chopped fresh dill or ½ tablespoon powdered dill
(produce department or spice rack end of aisle # 11)
2 teaspoons prepared Pinders horseradish (dairy department above our eggs)
2 teaspoons Roland stone-ground Dijon mustard (aisle # 6)
1 teaspoon honey (aisle # 5)
1 (2-pound) "Foley" fresh salmon fillet, about 2 inches thick (service seafood department)
Cooking spray (aisle # 11)
1 teaspoon dark sesame oil (aisle # 8)
½ teaspoon low sodium soy sauce (aisle # 8)
8 green onion tops (scallions), split lengthwise (produce department)
Directions
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1. Spoon yogurt onto several layers of heavy duty paper rowels; spread to ½ inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey) and cover and refrigerate.
2. Preheat oven to 425 degrees.
3. Place salmon fillet on a jelly-roll pan coated with cooking spray. Brush salmon fillet with oil and soy sauce. Bring 2 cups water to a boil in a medium saucepan. Add onion strips and cook 10 seconds or until limp. Drain.
4. Arrange onion strips over salmon fillet and bake at 425 for 20 minutes or until salmon flakes easily with a fork when tested.
5. Serve with yogurt sauce, about 2 tablespoon per 5 ounces of salmon fillet.
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Servings
Serves 5
Time To Cook
Total = 40 Minutes
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