Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

The tangy sauce on this salmon dish will leave you wanting more.

Source: Better Homes and Gardens

Gallery

Credit: Jacob Fox

Recipe Summary

prep:
15 mins
cook:
6 mins
total:
21 mins
Servings:
4
Yield:
1 cup sauce
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry. Sprinkle fish with crushed peppercorns and salt; gently press peppercorns into salmon. In an extra-large nonstick skillet heat oil over medium-high heat. Add fish; cook about 6 minutes or until fish flakes easily, turning once.

    Advertisement
  • Meanwhile, for yogurt-lime sauce, remove zest and squeeze 2 tsp. juice from lime. In a bowl combine 1/2 tsp. of the zest, the lime juice, yogurt, honey, parsley, and ginger.

  • Cut fish into serving-size pieces; serve with yogurt-lime sauce. If desired, sprinkle with additional lime zest.

Nutrition Facts

224 calories; fat 10g; cholesterol 63mg; saturated fat 1g; carbohydrates 8g; mono fat 4g; poly fat 3g; sugars 8g; protein 25g; vitamin a 131.4IU; vitamin c 2.6mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 9mg; vitamin b6 1mg; folate 35.8mcg; vitamin b12 3.9mcg; sodium 232mg; potassium 689mg; calcium 108mg; iron 1.1mg.
Advertisement