Salmon Steaks with Cucumber Mint Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 2 salmon steaks | ||
| Olive oil | ||
| Crumbs | 3 Tablespoon, seasoned | |
| 2 thick slices lemon | ||
| Cucumbers | 2 (For the sauce:) | |
| Garlic | 1 Clove (5gm), pressed (For the sauce:) | |
| 1 cup plain nonfat yogurt | ||
| 2 tablespoons chopped fresh mint or 1 teaspoon dried mint | ||
| 1/4 teaspoon each ground coriander and white pepper | ||
Directions
Peel the cucumbers and cut them lengthwise.
Scoop out the seeds with a grapefruit spoon.
Salt and drain the cucumbers for 30 minutes.
Rinse the cucumbers and squeeze out the excess moisture.
Chop them fine.
Mix them with the remaining sauce ingredients.
Cover the sauce and chill it for at least 1 hour.
Rinse and pat dry the steaks.
Brush both sides with oil.
Place the steaks in a round, flat microwave-safe dish, thickest parts on the outside.
Sprinkle with crumbs.
Top with lemon slices, slightly squeezed over the crumbs.
Microwave on high for 8 to 10 minutes, or until the fish flakes easily.
Scoop out the seeds with a grapefruit spoon.
Salt and drain the cucumbers for 30 minutes.
Rinse the cucumbers and squeeze out the excess moisture.
Chop them fine.
Mix them with the remaining sauce ingredients.
Cover the sauce and chill it for at least 1 hour.
Rinse and pat dry the steaks.
Brush both sides with oil.
Place the steaks in a round, flat microwave-safe dish, thickest parts on the outside.
Sprinkle with crumbs.
Top with lemon slices, slightly squeezed over the crumbs.
Microwave on high for 8 to 10 minutes, or until the fish flakes easily.
Chef
