Salmon with tangy cucumber sauce and herbed Orzo

• 4 skinless, boneless salmon fillets, about 4 ounces each
• 1 teaspoon olive oil plus additional for dressing tomatoes
• Salt and freshly ground black pepper, to taste
• 8 small sprigs fresh thyme plus additional for garnish, optional
• 1 cup unflavored low-fat yogurt
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons prepared horseradish
• 1 teaspoon grated lemon peel
• 1 clove garlic, crushed
• 1/8 teaspoon ground red ayenne pepper
• 1 small cucumber, peeled, quartered lengthwise, seeded if desired, and sliced,
• about 1 cup  Herbed Orzo
• 2 medium-size fresh, ripe tomatoes, cut into 1/4-inch slices

Heat broiler.

Place salmon fillets on rack in broiler pan; rub each with 1/4 teaspoon oil.
 

Sprinkle lightly with salt and pepper; if desired, top each fillet with 2 small thyme sprigs.

Broil, about 6 inches from heat source, 6 minutes until salmon is browned and flesh flakes when touched with fork.

Meanwhile, in medium-size bowl combine yogurt, sour cream, lemon juice, horseradish, lemon peel, garlic, ground red pepper, and salt to taste; using wire  whisk or fork, beat well to blend.

Gently stir in cucumber.

Serve salmon accompanied by cucumber sauce, Herbed Orzo, and sliced  tomatoes drizzled lightly with oil; garnish, if desired, with additional thyme sprigs.
 
Back to the main menu