Source: Parents Magazine

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Recipe Summary test

prep:
10 mins
bake:
20 mins
stand:
5 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Make It:
  • Preheat oven to 300°F. Bring water to boiling in a tea kettle or saucepan.

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  • Meanwhile, use the shredder attachment of a food processor or a box grater to coarsely shred the cucumber. Place in a medium bowl; toss with salt. Let stand 10 minutes.

  • Arrange the salmon fillets in a 2-quart square or rectangular baking dish, skin side down. Pour water over fish to cover. Cover dish with foil and carefully place on oven rack. Bake for 20 minutes.

  • In a medium bowl stir together the yogurt, garlic, dill, olive oil, and pepper. Place cucumber in a fine mesh strainer and press gently with the back of a spoon to squeeze out excess liquid. Add cucumber to yogurt mixture and stir to combine.

  • Remove salmon from the oven. Uncover dish and let stand 5 minutes. Carefully lift salmon from the water. Slide a spatula between the skin and flesh of the salmon to remove skin; discard skin. Serve salmon with yogurt sauce and lemon wedges.

Nutrition Facts

434 calories; fat 26g; cholesterol 94mg; saturated fat 6g; carbohydrates 7g; mono fat 9g; poly fat 7g; insoluble fiber 1g; sugars 4g; protein 42g; vitamin a 194.4IU; vitamin c 19.5mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 14.6mg; vitamin b6 1.2mg; folate 52.4mcg; vitamin b12 5.6mcg; sodium 718mg; potassium 761mg; calcium 111.1mg; iron 0.9mg.
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