Grilled Salmon With Cucumber and Celery Salad
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
- In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.
- Heat grill to medium-high. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
- Grill the salmon until opaque throughout, 5 to 6 minutes per side. Serve with the salad.
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.
Quick Tip
This cool, crunchy salad can be refrigerated for up to 1 day. Toss well to combine before serving.
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