Baked Salmon With Green Onion Garnish |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
|
Sounds like a perfect summer dish. I can also envision grilling the salmon. The serving sizes called for are 5 ounces of salmon and 2 tablespoons of the yogurt so plan accordingly if you have big eaters or folks who like more sauce like we do. : ) I am guessing on the prep time, may be more. From Cooking Light, October 1999. Ingredients:
1 (8 ounce) carton plain low-fat yogurt |
1/2 cup diced seeded peeled cucumber |
1 tablespoon chopped fresh dill |
2 teaspoons prepared horseradish |
2 teaspoons stone ground mustard |
1 teaspoon honey |
1 (2 lb) salmon fillets (2 inches thick) |
cooking spray |
1 teaspoon dark sesame oil |
1/2 teaspoon low sodium soy sauce |
8 green onion tops, split lengthwise |
Directions:
1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
2. Cover with additional paper towels, and let stand 5 minutes.
3. Scrape into a bowl using a rubber spatula.
4. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.
5. Preheat oven to 425°.
6. Place fillet on a jelly-roll pan coated with cooking spray.
7. Brush fillet with oil and soy sauce.
8. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain.
9. Arrange onion strips over fillet.
10. Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork.
11. Serve with yogurt sauce.
|
|