Oh. My. Goodness.
I’m wiping drool off the keyboard as I write this. Seriously. That. Good.
Matt and I journeyed back to the Beach after a 30-lb. hiatus. Now that I have time to cook again, and I don’t have to be around any other people while I de-carb my body for two weeks, we figured it was a good time to dive back in. I dug out my newly-arrived Taste of Home magazine – which I have found terribly disappointing this time around – and figured I’d give it the old college try. Come to think of it, I never had salmon in college. I didn’t even like salmon in college. So I just gave it the old try.
This was my first attempt at making any kind of sauce using cucumber. I’m not sure if I got it completely right, but the moment that cool, spicy sauce with the sizzling hot salmon introduced itself to my taste buds is a moment I will cherish forever. I’m getting all dreamy just thinking about it. *sigh* My husband and I kept looking at each other and reapeating, “This sauce is REALLY good.” “No. Really. This sauce is REALLY good.” as we inhaled another bite. Our children weren’t as convinced, but they loved the salmon so it ended up being a win-win all the way around. Except for the poor salmon.
1 T grated lime peel (I used lemon)
1/4 C lime juice
2 T olive oil
2 T rice vinegar or white wine vinegar
4 t sugar (I used Splenda)
1/2 t salt
1/2 t ground coriander
1/2 t freshly ground pepper
1/3 c chopped fresh cilantro
1 T finely chopped onion (I used minced onion)
2 t minced fresh gingerroot (I used regular ground ginger)
2 garlic cloves, minced
2 large cucumbers, peeled, seeded, and chopped
Place all ingredients into a blender or food processor. Cover and process until pureed; refrigerate until serving. Or just grab a spoon and start eating.
Ginger-glazed Grilled Salmon:
1/3 c minced fresh gingerroot (I used regular ground ginger)
1 T lime juice
1 T olive oil
1/2 t salt
1/4 t freshly ground pepper
10 salmon fillets (6 oz. each)
In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake with a fork. Serve with cucumber-lime sauce.
Fat: 20 g (4 g saturated fat)
Cholesterol: 85 mg
Sodium: 372 mg
Carbohydrates: 7 g
Fiber: 1 g
Protein: 29 g
Diabetic exchanges: 4 lean meat, 1 1/2 fat, 1/2 starch