We took a break from our favorite Maple Glazed Salmon this week for something a little more summery. Served with Grilled Summer Squash and Steamed Snap Peas.
(modified recipe originally from Cooking Light)
Serves 6
- 1 (6 ounce) carton plain fat-free Greek yogurt
- 2 tablespoons finely chopped fresh cilantro (or flat leaf parsley if you are not a cilantro fan)
- ½ teaspoon grated orange rind
- 3 tablespoons fresh orange juice
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper
- ½ teaspoon grated lemon rind
- ½ teaspoon grated lime rind
- ¼ teaspoon kosher salt
- 2 tablespoons fennel seeds
- 1 tablespoons coriander seeds (or ground coriander)
- 1 tablespoons cumin seeds (or ground cumin)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 (6 ounce) salmon fillets (about 1 inch thick)
To prepare sauce, mix the first nine ingredients together in a small bowl (yogurt through salt). Cover and chill.
Prepare grill.
Place fennel, coriander and cumin in a spice grinder; process until finely ground. Add salt and pepper to the spice mixture and dust the salmon fillets with the mix (top and sides). Grill salmon fillets on direct medium heat for 6 minutes and turn over, cooking for 6 more minutes on the other side. Serve with sauce.
Nutritional Info/Serving: Calories 330, Fat 19 g, Protein 37 g, Carbs 2 g
21 Day Fix Container Equivalents/Serving: 1.5 Red
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