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Salmon With Lime And Coriander




Source of Recipe


The Times Picayune


List of Ingredients




10 ounces salmon fillet
A few sprigs cilantro to yield 2 tablespoons, chopped
1 lime to yield 1 tablespoon lime juice
1/4 t grated lime zest
1/4 pound seedless cucumbers (2 small)
4 T nonfat yogurt
2 t low-fat sour cream
1/2 t olive oil
Nonstick pan spray

Recipe



Wash and dry the salmon. Wash and chop the cilantro and combine one tablespoon with the lime juice in a ziplock bag or flat dish (covered). Add the salmon, and turn to coat on both sides, leaving the skin side up. Allow to marinate until it is time to cook.

Wash, trim and chop the unpeeled cucumbers into one-half inch chunks.

In a serving bowl combine the yogurt, sour cream, oil and remaining cilantro, an mix well. Grate the lime zest, and add to bowl. Stir in the cucumbers.

Grill the salmon on a stove-top grill, starting skin side up, following the Canadian rule: measure salmon at the thickest part and cook for eight to ten minutes to the inch. Turn once. Serve with cucumber mixture on the side or on top of the salmon.