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Baked Salmon With Green Onion Garnish

Baked Salmon With Green Onion Garnish created by threeovens

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.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Scoutie
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@Scoutie
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"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."
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  1. threeovens
    Baked Salmon With Green Onion Garnish Created by threeovens
    Reply
  2. threeovens
    Why didn't I think of this? A terrific way to prepare salmon. Loved the yogurt sauce.
    Reply
  3. 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.
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