Baked Salmon With Green Onion Garnish

Scoutie's Note:

Sounds like a perfect summer dish! I can also envision grilling the salmon. The serving sizes called for are 5 ounces of salmon and 2 tablespoons of the yogurt so plan accordingly if you have big eaters or folks who like more sauce like we do. : ) I am guessing on the prep time, may be more. From Cooking Light, October 1999. Posted for ZWT 2010.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (8 ounce) carton plain low-fat yogurt
• 1/2 cup diced seeded peeled cucumber
• 1 tablespoon chopped fresh dill
• 2 teaspoons prepared horseradish
• 2 teaspoons stone ground mustard
• 1 teaspoon honey
• 1 (2 lb) salmon fillets (2 inches thick)
• cooking spray
• 1 teaspoon dark sesame oil
• 1/2 teaspoon low sodium soy sauce
• 8 green onion tops, split lengthwise

Directions:

1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
2. Cover with additional paper towels, and let stand 5 minutes.
3. Scrape into a bowl using a rubber spatula.
4. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.
5. Preheat oven to 425°.
6. Place fillet on a jelly-roll pan coated with cooking spray.
7. Brush fillet with oil and soy sauce.
8. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain.
9. Arrange onion strips over fillet.
10. Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork.
11. Serve with yogurt sauce.

Reviews

[threeovens]

Why didn't I think of this? A terrific way to prepare salmon. Loved the yogurt sauce.