Salmon with Cucumber Salad

Salmon with Cucumber Salad

Salmon with Cucumber Salad by Elite Training Facility

Salmon with Cucumber Salad

Course: Main Course
Keyword: Cucumber, Lemon, Salmon, Shallot, Yogurt
Servings: 4 people
Calories: 258kcal
Author: Elite Training Facility

Ingredients

  • 1 1/4 lbs sustainable wild or farmed salmon (cut into 4 portions)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt (divided)
  • 1/2 tsp ground pepper (divided)
  • 1/2 cup cucumber (sliced & divided)
  • 2 tbsp fresh cilantro (chopped)
  • 2 tbsp shallot (minced)
  • 1/2 cup low-fat plain yogurt
  • 2 tbsp lemon juice
  • 1/4 tsp curry powder

Instructions

  • Preheat grill to medium-high. 
  • Brush salmon with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. 
  • Oil the grill rack. Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
  • Grill the salmon, turning once, until just cooked through, about 6 minutes. 
  • Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and ⅛ teaspoon each salt and pepper in a medium bowl. 
  • Whisk yogurt, lemon juice, curry powder and the remaining ⅛ teaspoon each salt and pepper in a small bowl.
  • Serve the salmon with the yogurt sauce and the cucumber salad.

Nutrition

Calories: 258kcal | Carbohydrates: 4g | Protein: 30g | Fat: 13g | Fiber: 0.1g
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