Roasted Salmon with Herbs and Yogurt
2 1/2 pounds salmon fillet
Sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 teaspoons dried oregano, crushed
1 fresh lemon
1 cup plain Greek yogurt
1/2 English cucumber, finely chopped (1 1/2 cups)
3 tablespoons minced shallots
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh basil
Pinch crushed red pepper
Preheat oven to 325 degrees F. Line a shallow baking pan with parchment
paper. Place salmon in the prepared baking pan. Sprinkle generously with
salt and pepper. Drizzle with 1 tablespoon olive oil and rub into flesh.
Sprinkle with oregano.
Roast for 25 to 30 minutes or until fish flakes easily when tested with
a fork in the center. Finely shred 1 teaspoon peel from lemon; set
aside. Halve lemon and squeeze over salmon. Dollop with yogurt and top
with cucumber, shallots, herbs, lemon peel, and crushed red pepper.
Season with additional salt and drizzle with additional olive oil.
Makes: 10 servings
Note: You can also make a sauce by stirring together the yogurt,
cucumber, herbs, lemon peel, shallots, crushed red pepper, salt, and
pepper. After roasting salmon, cool slightly. Cover and chill up to 24
hours. Serve chilled with toppers.
Nutrition Facts Per serving: 201 cal.,10 g fat 2 g sat. fat, 65 mg
chol., 293 mg sodium, 3 g carb., 0 g fiber, 1 g sugar, 25 g pro.
Posted by: Darlene BC <dsharple@shaw.ca>
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