Salmon with Lentil Pilaf
This quick, low-fat salmon recipe is topped with spicy yogurt sauce and served over high-fiber lentil pilaf.
Prep Time:
12 mins
Total Time:
16 mins
Servings:
8 servings
Ingredients
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2 pounds fresh or frozen salmon fillets, cut 1/2- to 3/4-inch thick
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Olive oil
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1 8-ounce carton plain low-fat yogurt
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1 tablespoon lemon juice
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2 teaspoons prepared horseradish
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1 to 2 teaspoons snipped fennel tops (optional)
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Dash pepper
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Lentil Pilaf ( see Recipe Database)
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Fennel leaves (optional)
Directions
1.
Thaw salmon, if frozen. Cut salmon fillets into eight equal pieces. Brush the unheated rack of a broiler pan with oil and arrange salmon on the rack. Broil 4 inches form the heat until fish flakes easily when tested with a fork, allowing 4 to 6 minutes for each 1/2 inch of thickness.
2.
For sauce, stir together yogurt; lemon juice; horseradish; fennel tops, if desired; and pepper in a small mixing bowl. To serve, place salmon on Lentil Pilaf and drizzle with yogurt sauce. Garnish with fennel leaves, if desired. Makes 8 servings.
Nutrition information
Calories 298, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 22 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 5 g, Protein 27 g. Daily Values: Vitamin C 39%, Calcium 14%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet
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