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pepper-crusted salmon with yogurt-lime sauce recipe

Written on Sunday, September 18, 2016 | 5:27:00 AM

makes: 4 servings (1 salmon fillet and ¼ cup sauce each)

prep: 10 minutes         cook: 6 minutes

Ingredients : 
- 4 4- to 5-ounce skinless salmon fillets
- ½ teaspoon multi-colored peppercorns, coarsely crushed
- ¼ teaspoon salt
- 2 teaspoons olive oil
- ¾ cup plain nonfat yogurt
- 1 tablespoon honey
- 1 tablespoon snipped fresh parsley
- ¼ teaspoon finely shredded lime peel
- 2 teaspoons lime juice
- ½ teaspoon minced fresh ginger
- Lime peel strips and/or fresh parsley leaves (optional)
- 12 ounces steamed fresh asparagus spears (optional)

Preparation Method :
1) Sprinkle salmon with peppercorns and salt; gently press peppercorns into the salmon. In a large nonstick skillet heat oil over medium-high heat. Add salmon; cook for 3 minutes. Turn; cook for 3 minutes more or until fish flakes easily when tested with a fork.

2) Meanwhile, in a medium bowl combine yogurt, honey, snipped parsley, finely shredded lime peel, lime juice, and ginger.

3) Serve salmon with yogurt-lime sauce. If desired, garnish with lime peel strips and/or parsley leaves and serve with steamed asparagus spears.


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