Salmon with Yoghurt Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Salmon Boneless Fillets, 200 gram(s) * *Extra Light Olive Oil, 1 tbsp * Lime Juice, 4 wedge yields * Low Fat Natural Yogurt Plain, 100 gram(s) * Garlic, 1 cloves * Ginger Root, 1 tsp * Cherry Tomatoes, Fresh, 4 Tomato * Mint, fresh, 1 tsp * *Cumin seed, .5 tspNote you can substitute dried mint for fresh, and half a larger tomato for the cherry tomatoes. If you wish, you can also add some grated cucumber - just grate, then press between a clean paper kitchen towel to remove some of the juice
Grate ginger and garlic, and split into two.
Chop tomato, into small pieces about the size of your smallest finger nail.
If needed, crush the cumin.
Place
tomato
half of the ginger and garlic,
half of the cumin
Mint
Into a microwave safe cup, and add the natural yoghurt. Microwave on medium for about 45secs - you don't want cook the yoghurt, just warm the ingredients slightly.
Remove from microwave and stir quickly to blend easily. Put to one side.
Squeeze lime juice from two wedges and reserve remaining two wedges for garnish.
Place
Lime Juice
Black Pepper
Remaining Garlic and Ginger
Remaining Cumin
Light Olive Oil
Into bowl, and mix together
Place salmon fillets on microwave plate or bowl. Brush with oil mixture.
Cover with plastic wrap, leaving a small gap for air to escape. If using a bowl, don't use the lid, but instead use plastic wrap - for some reason it doesn't work as well.
Place into microwave for two minutes on high.
Remove from microwave, close gap in plastic wrap, and open a new gap in the plastic wrap on opposite side to the old one.
Place back in microwave, and again cook for 2 mins on high.
Remove from microwave, remove plastic wrap, and place fillets on dinner plates (leaving juices and oils on the cooking plate). Add remaining two lime wedges and cover with yoghurt sauce.
Microwave settings based on 700w microwave.
I serve either with a baked sweet potato (can also be done in the microwave - simply pierce repeatedly, and microwave on high), or with a salad.
Its my OH's favourite meal.
Number of Servings: 2
Recipe submitted by SparkPeople user KIWIGIRLUK.
Chop tomato, into small pieces about the size of your smallest finger nail.
If needed, crush the cumin.
Place
tomato
half of the ginger and garlic,
half of the cumin
Mint
Into a microwave safe cup, and add the natural yoghurt. Microwave on medium for about 45secs - you don't want cook the yoghurt, just warm the ingredients slightly.
Remove from microwave and stir quickly to blend easily. Put to one side.
Squeeze lime juice from two wedges and reserve remaining two wedges for garnish.
Place
Lime Juice
Black Pepper
Remaining Garlic and Ginger
Remaining Cumin
Light Olive Oil
Into bowl, and mix together
Place salmon fillets on microwave plate or bowl. Brush with oil mixture.
Cover with plastic wrap, leaving a small gap for air to escape. If using a bowl, don't use the lid, but instead use plastic wrap - for some reason it doesn't work as well.
Place into microwave for two minutes on high.
Remove from microwave, close gap in plastic wrap, and open a new gap in the plastic wrap on opposite side to the old one.
Place back in microwave, and again cook for 2 mins on high.
Remove from microwave, remove plastic wrap, and place fillets on dinner plates (leaving juices and oils on the cooking plate). Add remaining two lime wedges and cover with yoghurt sauce.
Microwave settings based on 700w microwave.
I serve either with a baked sweet potato (can also be done in the microwave - simply pierce repeatedly, and microwave on high), or with a salad.
Its my OH's favourite meal.
Number of Servings: 2
Recipe submitted by SparkPeople user KIWIGIRLUK.
Nutritional Info Amount Per Serving
- Calories: 305.6
- Total Fat: 20.8 g
- Cholesterol: 0.0 mg
- Sodium: 1.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.6 g
- Protein: 21.3 g
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