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Description
Rachael Rag Magazine
Ingredients
US|METRIC
6 SERVINGS
- 1 cup plain greek yogurt
- 1/2 cup English cucumber (finely chopped)
- 2 Tbsp. chopped fresh mint
- 1 clove garlic (grated)
- 1 Orange (large, thinly sliced into rounds)
- 1 salmon fillet (large, about 2 lbs.)
- 1 shallot (large, thinly sliced)
- 6 sprigs fresh basil
- 1/3 cup EVOO
- 1/3 cup white balsamic vinegar
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Directions
- In a medium bowl, stir the yogurt, cucumber, mint and garlic; season with salt and pepper.
- Place a sheet of heavy-duty aluminum foil about 5 inches longer than the fish on a work surface. Arrange half the orange slices in the center of the foil. Place the fish on top, skin side down; season generously. Top with the remaining orange slices and the shallot and basil. Drizzle with the EVOO and vinegar. Top with another large foil sheet; crimp the edges to seal tightly. Repeat with two more large foil sheets, creating a double-layer packet. Refrigerate or pack over ice.
- Heat a grill to medium-high. Add the foil packet and grill until a toothpick inserted through the foil into the fish meets no resistance, about 12 minutes. (Don't push the toothpick through the bottom layer of foil or the juices will run out!) Serve with the yogurt sauce.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol15mg5% |
Sodium35mg1% |
Potassium300mg9% |
Protein6g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A10% |
Vitamin C45% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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