Salmon Spirals with Cucumber Sauce - 8g Carbs, Trace Fiber
From: Healthy Cooking June/July 2010, p37
When you serve up this dish, it'll be hard to tell which impresses
your guests more: the delicious taste or the classy presentation.
—Rosalind Pope, Greensboro, North Carolina
This recipe is:
Contest Winning
Healthy
Quick
Prep: 20 min PLUS marinating
Grill: 10 min
Servings: 4
1 salmon fillet (1 lb)
8 fresh dill sprigs
1/4 cup lime juice
1 Tbsp olive oil
2 tsp Dijon mustard
--> SAUCE
1 cup (8 oz) fat-free plain yogurt
1/4 cup fat-free mayonnaise
2 Tbsp finely chopped seeded peeled cucumber
2 Tbsp snipped fresh dill
1 Tbsp lemon juice
Remove skin from fillet and discard. Cut fillet lengthwise into
four strips. Place two dill sprigs on each strip; roll up. Thread
salmon onto four metal or soaked wooden skewers.
In a large resealable plastic bag, combine the lime juice, oil and
mustard; add salmon. Seal bag and turn to coat; refrigerate for
30 minutes, turning occasionally.
Drain and discard marinade. Using long-handled tongs, moisten a
paper towel with cooking oil and lightly coat the grill rack.
Grill salmon, covered, over high heat or broil 3-4 in. from the
heat for 4-5 minutes on each side or until fish flakes easily
with a fork.
Meanwhile, in a small bowl, combine the sauce ingredients.
Serve with salmon.
Yield: 4 skewers (1 1/3 cups sauce)
Serving Size: 1 skewer with 1/3 cup sauce
Nutritional per Serving:
253 Calories, 13g Fat, 3g Saturated Fat, 70mg Cholesterol, 233mg Sodium,
8g Carbs, Trace Fiber, 25g Protein
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