Baked Salmon with Cucumber Dill Sauce
2 salmon fillets (4 oz each)
Juice of 1/2 lemon
1/4 cup julienne leeks
Black pepper to taste
1/2 cup nonfat plain yogurt or greek yogurt
1 T fresh or dried dill, chopped fine
Few drops red wine vinegar
Place each piece of salmon on foil, squeeze a small amount of lemon over it, grind a little black pepper over it. Sprinkle the leeks over the fillets. Wrap individually with foil and bake in a 350 degree Fahrenheit oven for 20-25 minutes or until done. Time will vary according to the thickness of the fillets. To make cucumber dill sauce: Cut cucumber in half, remove seeds, and dice small. Leave the peel on. Chop dill fine. Combine yogurt, cucumber, dill, black pepper, and red wine vinegar. Chill thoroughly before serving.
Nutrient Analysis per serving: Calories 226, Protein 29g, Carbs 11g, Fat 7g, Cholesterol 52mg, Sat Fat 2g, Trans Fat 0g, Fiber 1g, Sugar 5g, Sodium 106mg.