Recipe of the Week 5/10: Salmon with Curried Yogurt & Cucumber Salad

Yields 4 Servings 

Ingredients 

• ¼ pounds sustainable wild or farmed salmon, cut into 4 portions
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• ½ cup sliced cucumber
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced shallot
• ½ cup low-fat plain yogurt
• 2 tablespoons lemon juice
• ¼ teaspoon curry powder 

Instructions 

Preheat grill to medium-high. 

Brush salmon with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. 

Oil the grill rack (see Tip). 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 1/8 teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining 1/8 teaspoon each salt and pepper in a small bowl. 

Serve the salmon with the yogurt sauce and the cucumber salad. 

Adapted from: https://www.eatingwell.com/recipe/274116/salmon-with-curried-yogurt-cucumber-salad/#nutrition 

Nutritional Facts: Calories: 258cal | Carbohydrates: 4.2g | Protein: 30.2g | Fat: 12.7g | Saturated Fat: 2.6g| Sodium: 383.4 mg | Potassium: 649.7mg | Fiber: .3g | Sugar: 2.8g | Vitamin C: 5.9mg | Calcium: 117.3mg | Iron: 

.9 mg 

www.pinterest.com/novaphysicianwellness Found by: Melissa Zobler BS, CPT, CPSN