Ingredients
2 – 6 ounce salmon fillets
1 small cucumber
2 1/4 inch thick slices of red onion, diced
1/4 cup fat free Greek yogurt
1/4 cup Lebni (Greek sour cream)
zest of one lemon
juice of one lemon
1/4 cup fresh dill
salt and pepper to taste
Makes two servings
Ingredients
Coat the salmon fillet with whatever spices you have on hand such as garlic powder, pepper, oregano and basil. Place it in a ziploc bag with the juice from half a lemon. Refrigerate until ready to cook. When ready to cook, you can cook the salmon any way you want, remembering not to add oil since that ads fat and calories.
For the sauce, chop the cucumber and onion into 1/8 to 1/4 pieces. Mix the cucumber, onion, dill, zest, juice from half the lemon, yogurt and sour cream together. Salt and pepper to taste. Let refrigerate for at least one hour before serving as the flavors will deepen and become stronger together. Some of the liquid from the yogurt and sour cream will separate. Remove this liquid to make the sauce thicker.
When you serve you can top the salmon with the sauce or serve it on the side. This dish goes well with fresh asparagus, on a salad or with rice or orzo.
Nutritional Information
Calories: 340
Protein: 16 grams
Carbohydrates: 4 grams
Fat: 39 grams
{ 3 comments… read them below or add one }
I love this recipe! Thanks for posting it for us all! Could you use all yogurt instead of adding sour cream do you think?? I am not really a fan of sour cream…
Have a great day!
Debbie
Hi Debbie – You could use all yogurt but I encourage you to try Lebni. It tastes much different than regular sour cream and is more like a yogurt. If you can’t find Lebni in your grocery store or really don’t want to try it I’m sure it will be fine with all yogurt. Let us know how it works out for you!
good recipe….thanx for sharing….