This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Action is the foundational key to all success."
-Pablo Picasso, Artist
You can use mild paprika for this recipe but hot paprika is even better. The spice is great with the salmon and the yogurt sauce is the perfect cool complement.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =4 ounces fish with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers: serve the salmon cold with sauce.
|1/2 small||cucumber (seeded but no peeled)|
|1/2 cup||non fat Greek yogurt|
|1 Tbsp||fresh oregano (minced)|
|1 small||green onion (thinly sliced)|
|fresh ground black pepper (to taste)|
|4 4 ounce||salmon filets|
|2 tsp||olive oil|
Grate the cucumber. Place it in a bowl with the yogurt, capers oregano, green onion, salt and pepper. Chill.
Sprinkle the salmon with the paprika.
Place the olive oil in a large skillet over high heat. When the oil is hot add the salmon skin side down. Cook for about 5 minutes and turn over. Cook for another 5 – 6 minutes. Serve with the caper sauce.
Serving size = 4 ounces with sauce
Servings = 4
Amount Per Serving
|Calories 234||Calories from Fat 109|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||2%|
|Vitamin A 11%||Vitamin C 3%|
|Calcium 8%||Iron 5%|
|Vitamin K 11 mcg||Potassium 577 mg|
|Magnesium 39 mg|