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Ingredients
- 1 lemon
- ½ cup plain fat-free yogurt
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- 4 (4 – 6 ounce) salmon steaks or 1 pound skinless salmon filet
- ¼ teaspoon freshly ground pepper
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Grate ½ teaspoon zest from the lemon. Cut the lemon in half, juice one of the halves to get 2 teaspoons of fresh juice, and set the remaining half aside.
Combine the lemon zest, lemon juice, yogurt, dill, and ¼ teaspoon of the salt in a small bowl.
Squeeze the reserved lemon half over the salmon and sprinkle with the remaining ¼ teaspoon salt and the pepper. Spray a baking pan with non-stick spray or line with foil and place salmon on pan. Pre-heat oven to 500 degrees. Cook salmon at 500 degrees for 15 minutes. For salmon steaks, remove the skin before eating. Serve with the sauce. 4 servings
Step 2
Combine the lemon zest, lemon juice, yogurt, dill, and ¼ teaspoon of the salt in a small bowl.
Step 3
Squeeze the reserved lemon half over the salmon and sprinkle with the remaining ¼ teaspoon salt and the pepper.
Step 4
Spray a baking pan with non-stick spray or line with foil and place salmon on pan. Pre-heat oven to 500 degrees. Cook salmon at 500 degrees for 15 minutes. For salmon steaks, remove the skin before eating. Serve with the sauce.
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
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