The salmon in this dish is chock full of omega-3 fatty acids that research has linked to cardiovascular health, cell signaling and vitamin absorption benefiting many body systems including the heart, brain and skin.
The sauce contains yogurt, rich with gut-healthy probiotic bacteria. Garlic, from the onion genus Allium has been linked in research to a decreased risk of several cancers. For vegetarians or those who do not eat seafood, the Feta Yogurt Sauce is a delicious accompaniment to spicy Indian dishes. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
Honey Mustard Salmon
2 cloves garlic, minced
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
¼ teaspoon cayenne pepper
4 six-ounce salmon fillets
¾ cup Feta Yogurt Sauce (see recipe below)
Feta Yogurt Sauce
2 cups low-fat plain Greek yogurt
1 small cucumber, peeled and chopped
2 Tablespoons freshly chopped mint or parsley
1 clove garlic, minced
½ cup (2 ounces) crumbled feta cheese
¼ teaspoon of salt (may be omitted for those limiting salt in their diet)
Combine all ingredients in a bowl and mix well. Makes 2¼ cups.
Directions
1. Preheat oven to 375 degrees.
2. Combine the garlic, mustard, honey and pepper and brush on the salmon.
3. Cook the salmon for 15 to 20 minutes or until fish just flakes with a fork.
4. Serve each salmon fillet with three tablespoons of feta yogurt sauce.
Nutritional information: Makes four servings. Serving size: 4 oz salmon & 3 Tablespoons feta yogurt sauce: Per serving: 337 calories; 14 grams total fat; 3 grams saturated fat; 258 milligrams sodium; 9 grams carbohydrate; 0 grams fiber; 42 grams protein.
