Spiced crusted salmon with cucumber yogurt

title="Spiced crusted salmon with cucumber yogurt"
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(3) Rate it

• 0:10 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Featured in
Main recipes, Salmon recipes

Ingredients

• 1 Lebanese cucumber, coarsely grated


• 2/3 cup (180g) Greek-style yoghurt


• 2 teaspoons chopped fresh mint


• Salt & freshly ground black pepper


• 1 teaspoons ground coriander


• 1 teaspoon ground cumin


• 1/4 teaspoon chilli powder


• 2 1/2 tablespoons olive oil


• 4 x 250g skinless salmon fillets


• 100g baby Asian salad leaves


• 200g grape tomatoes


• 1 small red onion, halved, sliced


• 1 tablespoon fresh lemon juice

Method

• 
  
  
  Step 1
  
  
  
  
  Squeeze excess liquid from the cucumber. Combine the cucumber, yoghurt and mint. Season with salt. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine the coriander, cumin, chilli and 2 tablespoons of the oil. Brush the spice mixture over both sides of the salmon. Heat a large frying pan over a medium heat. Add the salmon and cook for 3 minutes each side for medium.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combined the salad leaves, tomatoes and onion. Whisk together the remaining oil and lemon juice. Season with salt and pepper. Add dressing to the salad and toss to coat. Serve with salmon and cucumber yoghurt.
  
  
  

• High protein


• Low carb


• Low sodium


• Low sugar


• Lower gi

Nutrition

• 2793 kj

  Energy




• 41g

  Fat Total




• 11g

  Saturated Fat




• 2g

  Fibre




• 64g

  Protein




• 169mg

  Cholesterol




• 148.21mg

  Sodium




• 9g

  Carbs (sugar)




• 9g

  Carbs (total)

All nutrition values are per serve

• Author: Kerrie Sun


• Image credit: Louise Lister


• Publication: Fresh Living

Source: taste.com.au