Makes 4 servings
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp salt, plus a pinch
4 fresh salmon fillets (about 4 ozs each) (we used Norwegian Farm Raised)
1/2 cup nonfat plain Greek yogurt
1 large cucumber, peeled, seeded and diced small
1 scallion, trimmed and finely chopped
3 Tbsp minced fresh parsley
1 tsp fresh lemon juice
8 ozs orzo, cooked according to package instructions
1. In a bowl, combine the olive oil, cumin, sugar, black pepper and 1/2 tsp salt. Lay the salmon on a foil-lined baking sheet and brush the tops with the oil mixture. Refrigerate for 10-20 mins.
2. Preheat the broiler (or the BBQ, as we used). Combine the yogurt, cucumber, scallion, parsley, lemon juice and the remaining pinch of salt in a small bowl.
3. Broil the salmon until it is barely opaque in the center of the thickest part, 7-10 mins. Serve over the orzo, topped with the yogurt sauce.
Recipe credit: February 2010 Fitness Magazine, pg 156