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Ingredients
- Â Â CUCUMBER SAUCE optional
- 1/3 c. Plain yogurt
- 1/4 c. Cucumber, finely minced
- 2 Tbsp. Parsley, minced
- Â Â FISH
- 1 c. Water
- 1 tsp Chicken bouillon or possibly cube
- 1 Tbsp. Vinegar
- 1 sm Onion, sliced
- 1 sm Piece bay leaf
- 1 x Parsley sprig
- 1/2 tsp Dill weed dry or possibly sprig fresh
- 2 x Peppercorns or possibly healthy pinch pepper
- 2 sm Salmon steaks abt.3/4" thick
Directions
- Peel, seed and chop cucumber. Combine with yogurt and parsley and chill.
- Heat water to boiling in small skillet or possibly medium saucepan. Add in bouillon and stir till dissolved. Add in remaining ingredients except salmon and bring to a boil. Turn heat to medium-low and simmer 5 minutes.
- Add in salmon, cover and simmer 6-8 minutes or possibly till fish is cooked through (check at backbone). Lift steaks out onto warm platter with an egg turner.
- Lift onions out and lay over fish. Serve immediately with chilled yogurt-cucumber mix.
- Serves 2.
- Note: Strain cooking liquid from the fish and freeze to use in fish soup another day.
- MICROWAVE: Heat water at high 1 minutes in a baking dish just large sufficient to hold the steaks in a single layer. Add in bouillon and stir to dissolve. Stir in remaining ingredients except salmon. Put salmon in baking dish, thick sides to edge. Cover tightly and microwave at high 2 minutes. Turn baking dish 1/2 turn and microwave 2-3 minutes more till small ends of steaks flake easily. Let stand covered 3 minutes, then serve with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 2 servings | |
| Calories 78 | |
| Calories from Fat 20 | 26% |
| Total Fat 2.29g | 3% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 61mg | 3% |
| Potassium 272mg | 8% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.48g | 2% |
| Protein 7.34g | 12% |
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