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Gingery Salmon with Cucumber and Radish Salad



Gingery Salmon with Cucumber and Radish Salad
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: MM User
Food Groups: Vegetables, Protein
Main Ingredient: Fish & Shellfish
Meal Type: Dinner Entrée
Nutrition Content: Low Sodium
Origin: American

Broilers vary in heat output, so cooking times vary dramatically. When you are broiling, it is best not to walk away from the oven. Keep a close watch on your food, and start checking after a few minutes. Serve with basmati or coconut basmati rice.

Ingredients:

1 tablespoon grated fresh Ginger
3 cloves Garlic, minced
2 teaspoons ground Coriander
1 teaspoon grated Lemon zest
1 tablespoon Olive oil
Table Salt and ground black Pepper
4 Salmon fillets, each about 6 ounces
1 large Cucumber (about 8 ounces), peeled, halved lengthwise, seeded, and sliced diagonally into 1/4 inch pieces
6-8 Radishes, washed, trimmed, and cut in half and then into thin half-moon slices
1/3 cup plain Yogurt
2 tablespoons chopped fresh Cilantro leaves
1 tablespoon Lemon juice

Preparation:

1. Adjust oven rack so that it sits about 4 inches from heating element. Preheat broiler. Combine the ginger, 2 cloves of garlic, coriander, lemon zest, and olive oil in a small bowl. Arrange salmon fillets on baking sheet. Season with salt and pepper and spread mixture onto the top of salmon fillets. Set aside while preparing the salad.
2. In a medium bowl, combine the cucumber, radishes, yogurt, cilantro, 1 clove of garlic, 1 tablespoon lemon juice, and season to taste with salt and pepper.
3. Broil salmon until ginger crust turns golden and slightly crispy and a peek at inside of fish with paring knife shows that they are just cooked through, 6 to 8 minutes.
4. Transfer salmon to serving platter or individual plates and serve with cucumber salad.


Nutrient Information
Calories: 244
Total Fat: 15 g
Saturated Fat: 3 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 7 g
Sodium: 78 mg
Carbohydrates: 5 g
Protein: 21 g
Fiber: 1 g
Vitamin A: 20 RE
Vitamin C: 13 mg
Calcium: 52 mg
Iron: 1 mg

Cook's Notes:

Use fat-free yogurt and half the olive oil to reduce the fat and calories in this dish.