Salmon (or Chicken) with Garlic and Cucumber Yogurt

A creamy dollop of yogurt tops off this tasty main dish.

Level: Easy
Serves: 1


  • 1 6-oz. skinless salmon fillet or boneless, skinless chicken breast half
  • salt
  • pepper
  • 1 tsp. olive oil
For sauce (makes 4 servings):
  • ½ c. plain 2% Greek yogurt
  • 1 c. diced cucumber
  • 1 minced small garlic clove
  • 1 tsp. grated ginger
  • ½ tsp. coarse salt
  • ⅛ tsp. ground coriander
  • pinch of cayenne pepper
  • 8 chopped mint leaves
  • juice of ½ lime


  1. Season salmon or chicken with salt and pepper to taste.
  2. Heat 1 tsp olive oil over medium-high heat in a nonstick pan. Brown 1 to 2 min per side (4 sides for salmon). Bake on a sheet at 400°F, 8 min for salmon, 18 to 20 min for chicken.
  3. Stir yogurt with cucumber, garlic, ginger, coarse salt, ground coriander, cayenne pepper, mint leaves, and lime juice.
  4. Pile a few dollops of yogurt sauce on salmon or chicken.

241 cal (salmon only); 222 cal (chicken only); 26 cal, 1 g fat (0 g saturated), 3 g protein, 3 g carb, 2 g sugar, 0 g fiber, 250 mg sodium, 2 mg cholesterol per about cup sauce

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