Friday, February 26, 2010

Weekend recipe: Spa-worthy salmon

 
And February was so long that it lasted into March
And found us walking a path alone together.
 
Dar Williams, "Februrary" from Mortal City

Sometimes this time of year is crushing. The nights are still long, the days cold and cloudy, and no matter how anxious we are for spring, it's nowhere in sight. It's times like this that a break from quotidian cares is much needed, and while a few hours at a day spa would be ideal, when your budget is one of those daily concerns, spending several hundred dollars pampering yourself is not realistic. But you can create your own spa atmosphere at home this weekend with soothing music, a long hot bath and this delicious salmon. The tzatziki is so light and fresh, and the cucumbers bring a hint of spring breezes. It's a nourishing and satisfying meal -- a nice break from the satisfying but oh-so-heavy winter staples of mac and cheese and casseroles, and will really make you feel like you're taking care of yourself without sacrificing taste. Bonus: it's super quick and easy to make, and you can make the tzatziki ahead of time. If you can't find Greek yogurt, place regular yogurt in a cotton (or paper) towel-lined strainer over a bowl for 5 minutes or so to drain out some of the whey (that watery stuff).

Cumin Salmon with Yogurt-Cucumber Sauce (Tzatziki)
from Fitness Magazine

2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon black pepper 
1/2 teaspoon salt, plus a pinch
4 salmon fillets (about 4 ounces each)
1/2 cup nonfat Greek yogurt
1 large pickling cucumber, peeled, seeded and diced
1 scallion, trimmed and finely chopped
3 tablespoons minced fresh parsley
1 teaspoon fresh lemon juice
8 ounces whole-wheat couscous or orzo, cooked according to package directions

In a bowl, combine the olive oil, cumin, sugar, black pepper and 1/2 teaspoon salt. Lay the salmon on a foil-lined baking sheet and brush the tops with the oil mixture. Refrigerate for 10 to 20 minutes.
Preheat the broiler. Combine the yogurt, cucumber, scallion, parsley, lemon juice and the remaining pinch of salt in a small bowl.
Broil the salmon until it is barely opaque at the center of the thickest part, 7 to 10 minutes. Serve over the couscous or orzo, topped with the yogurt sauce. Makes 4 servings.

3 comments:

  1. salmon is a no no highly allergic to that fish for some reason . I hope it was good .

    ReplyDelete
  2. And I tried to remember but I said, what's a flower? And you said, I still love you.

    ReplyDelete
  3. oh, that's the worst, cathy. i think i'd cry if i were allergic to any food. i love food too much!

    ruthie, that's my absolute favorite line in the song!

    ReplyDelete

Thanks for your comment! Many people might have the same question you do, so I always respond in the comments, so click the little "subscribe by e-mail" link below to be notified of a response. If you leave your e-mail, I will usually e-mail you an answer to any questions. Of course, you're always welcome to send me an e-mail anytime - meghan {dot} isfive {at} gmail {dot} com.

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