SALMON GREEK YOGURT RECIPES
CAJUN SALMON WITH GREEK YOGURT REMOULADE RECIPE | EATINGWELL
Paprika and garlic powder make a quick Cajun-inspired seasoning that flavors salmon fillets in this easy dinner recipe. Traditionally, remoulade sauce is prepared with mayonnaise; here, we substitute nonfat Greek yogurt for a lighter version.
Provided by Dina Cheney
Categories Healthy Salmon Fillet Recipes
Total Time 25 minutes
Number Of Ingredients 12
Steps:
- Bring fish to room temperature by letting it stand on the counter for 15 minutes.
- Meanwhile, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic powder, and a pinch each of salt and pepper in a small bowl. Cover and refrigerate until ready to use.
- Pat both sides of the fish dry with a paper towel. Brush both sides with 2 tsp. oil. Season both sides evenly with the remaining 1/4 tsp. each salt and garlic powder, and 1/8 tsp. each paprika and pepper.
- Heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. When hot, add the fish, skinned-side up. Cook, pressing down on the fish with a spatula, but otherwise not moving the fillets, until the undersides are golden brown, about 5 minutes.
- Using the spatula, very carefully flip the fillets. Continue cooking, without moving, until the undersides are golden brown and the fish is opaque and just beginning to flake, another 2 to 3 minutes. Serve immediately, with the remoulade.
Nutrition Facts : Calories 242.5 calories, CarbohydrateContent 2 g, CholesterolContent 78.7 mg, FatContent 9.6 g, FiberContent 0.3 g, ProteinContent 35 g, SaturatedFatContent 2 g, SodiumContent 292.6 mg, SugarContent 0.8 g
CAJUN SALMON WITH GREEK YOGURT REMOULADE RECIPE | EATINGWELL
Paprika and garlic powder make a quick Cajun-inspired seasoning that flavors salmon fillets in this easy dinner recipe. Traditionally, remoulade sauce is prepared with mayonnaise; here, we substitute nonfat Greek yogurt for a lighter version.
Provided by Dina Cheney
Categories Healthy Salmon Fillet Recipes
Total Time 25 minutes
Number Of Ingredients 12
Steps:
- Bring fish to room temperature by letting it stand on the counter for 15 minutes.
- Meanwhile, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic powder, and a pinch each of salt and pepper in a small bowl. Cover and refrigerate until ready to use.
- Pat both sides of the fish dry with a paper towel. Brush both sides with 2 tsp. oil. Season both sides evenly with the remaining 1/4 tsp. each salt and garlic powder, and 1/8 tsp. each paprika and pepper.
- Heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. When hot, add the fish, skinned-side up. Cook, pressing down on the fish with a spatula, but otherwise not moving the fillets, until the undersides are golden brown, about 5 minutes.
- Using the spatula, very carefully flip the fillets. Continue cooking, without moving, until the undersides are golden brown and the fish is opaque and just beginning to flake, another 2 to 3 minutes. Serve immediately, with the remoulade.
Nutrition Facts : Calories 242.5 calories, CarbohydrateContent 2 g, CholesterolContent 78.7 mg, FatContent 9.6 g, FiberContent 0.3 g, ProteinContent 35 g, SaturatedFatContent 2 g, SodiumContent 292.6 mg, SugarContent 0.8 g
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From weightwatchers.com
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From weightwatchers.com
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