Salmon with Tangy Cucumber Sauce and Herbed Orzo 
  • 4 skinless, boneless salmon fillets, about 4 ounces each
  • 1 teaspoon olive oil plus additional for dressing tomatoes
  • Salt and freshly ground black pepper, to taste
  • 8 small sprigs fresh thyme plus additional for garnish, optional
  • 1 cup unflavored low-fat yogurt
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons prepared horseradish
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 1/8 teaspoon ground red cayenne pepper
  • 1 small cucumber, peeled, quartered lengthwise, seeded if desired, and sliced, about 1 cup
  • herbed orzo
  • 2 medium-size fresh, ripe tomatoes, cut into 1/4-inch slices

1. Heat broiler.

2. Place salmon fillets on rack in broiler pan, rub each with 1/4 teaspoon oil. Sprinkle lightly with salt and pepper, if desired, top each fillet with 2 small thyme sprigs. Broil, about 6 inches from heat source, 6 minutes until salmon is browned and flesh flakes when touched with fork.

3. Meanwhile, in medium-size bowl combine yogurt, sour cream, lemon juice, horseradish, lemon peel, garlic, ground red pepper, and salt to taste, using wire whisk or fork, beat well to blend. Gently stir in cucumber.

4. Serve salmon accompanied by cucumber sauce, Herbed Orzo, and sliced tomatoes drizzled lightly with oil, garnish, if desired, with additional thyme sprigs. Makes 4 servings.

NUTRITION INFO per serving without orzo or thyme sprigs: 270 calories (48% from fat), 15 g fat (4 g saturated), 80 mg cholesterol, 110 mg sodium, 9 g carbohydrate (1 g fiber), 26 g protein. % Daily Values: 10% calcium, 6% iron.

Servings per Recipe: 4

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