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Salmon Steaks with Cucumber Mint Sauce Recipe
|Olive oil||1 Tablespoon|
|Seasoned crumbs||3 Tablespoon|
|Thick lemon slice||2|
|For the sauce:|
|Garlic||1 Clove (5 gm), pressed|
|Plain non-fat yogurt||1 Cup (16 tbs)|
|Chopped fresh mint/1 teaspoon dried mint||2 Tablespoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 869 Calories from Fat 254
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 156.4 mg
Sodium 1116.3 mg46.5%
Total Carbohydrates 60 g20.1%
Dietary Fiber 7.7 g30.8%
Sugars 16.9 g
Protein 94 g187.9%
Vitamin A 40.6% Vitamin C 53.1%
Calcium 53.7% Iron 41.9%
*Based on a 2000 Calorie diet
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.