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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Action is the foundational key to all success."
-Pablo Picasso, Artist

The refrigerator light goes on...

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.

Paprika

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.

Seared Salmon with Caper Yogurt Sauce

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.

Serve with Quinoa with Peas or Quinoa with Peas - Low Sodium Version or Garbanzo and Feta Salad

AND

Serve with Jicama Salad or Herbed Zucchini or Minted Carrots or Minted Carrots - Low Sodium Version

1/2 small	cucumber (seeded but no peeled)
1/2 cup	non fat Greek yogurt
1 Tbsp	capers
1 Tbsp	fresh oregano (minced)
1 small	green onion (thinly sliced)
1/8 tsp	salt
	fresh ground black pepper (to taste)
4 4 ounce	salmon filets
1 tsp	paprika
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.