| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
|
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped cilantro |
| 1 |
tb |
Fresh lime juice |
| 10 |
oz |
Salmon fillet; washed, dried |
| 1/4 |
c |
Non-fat yogurt |
| 2 |
tb |
Low-fat sour cream |
| 1/4 |
ts |
Lime zest |
| 2 |
sm |
Unpeeled cucumbers trimmed; cut into 1/2-inch chunks |
| 1/2 |
ts |
Olive oil |
INSTRUCTIONS
Chicago Tribune
Preparation time: 15 minutes Cooking time: 16-20 minutes Yield: 2 servings
1. Combine 1 tablespoon of the cilantro with lime juice in medium bowl. Add
salmon, and turn to coat on both sides, leaving skin side up. Allow to
marinate until ready to cook. 2. Mix yogurt, sour cream, oil, lime zest and
remaining cilantro in serving bowl. Stir in cucumbers. 3. Spray stove-top
grill with non-stick vegetable oil spray. Grill salmon, skin side up, 8 to
10 minutes per inch of thickness. Turn once. Serve with cucumber mixture on
side or top. Nutrition information per serving: Calories ...... 180 Fat
............ 7 g Cholesterol .. 30 mg Sodium ..... 120 mg Carbohydrates ..
5 g Protein ....... 25 g Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Rrairie@aol.com on Aug 6, 1997
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