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