Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
479
Calories
39g
Protein
29g
Fat
17g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ teaspoon salt
- ¾ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 4 x 6 ounce salmon fillets
- 1 tablespoon canola oil
- ½ large cucumber, peeled and cut in ½-inch dice
- ¼ cup plain non-fat yogurt
- 1 teaspoon lemon juice
- ¼ teaspoon dried dill
Directions
1
Combine the salt, paprika, cumin, thyme, and cayenne in a small bowl.
2
Rub the mixture all over the salmon.
3
Heat the oil in a large nonstick skillet set over medium-high heat.
4
Add the salmon and cook 5 minutes on each side, or until barely translucent in the center.
5
While the fish is cooking, combine the cucumber, yogurt, lemon juice and dill in a bowl; let stand at room temperature to allow the flavors to develop.
6
Serve each piece of salmon with a dollop of the cucumber salsa.
Recipe sourced from
fandom