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Grilled Salmon With Cucumber and Celery Salad

 Quentin Bacon
Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

  • 1/4 cup nonfat yogurt (preferably Greek)
  • 1 tablespoon white wine vinegar
  • kosher salt and black pepper
  • 2 Kirby cucumbers, thinly sliced on the diagonal
  • 2 ribs celery, thinly sliced on the diagonal
  • 1/4 cup fresh flat-leaf parsley
  • 4 small salmon steaks (about 2 pounds)

Directions

  1. In a large bowl, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.
  2. Heat grill to medium-high. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until opaque throughout, 5 to 6 minutes per side. Serve with the salad.
By Kate Merker,  July 2009
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Quick Tip

In general, opt for U.S. farmed fish over wild.

Nutritional Information

  • Per Serving
  • Calories 403Calories From Fat 150
  • Protein  54g
  • Carbohydrate  7g
  • Sugar  3g
  • Fiber  1g
  • Fat  17g
  • Sat Fat  3g
  • Sodium  499mg
  • Cholesterol  143mg
What does this mean? See Nutrition 101.

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