2 servings, each approximately 325 calories, 14 grams fat, 3.5 grams carbs, 45 grams protein
¼ cup plain, non-fat Greek yogurt
1 TBSP chopped fresh cilantro
1 ½ tsp fresh lime juice, divided
1 tsp olive oil
1 tsp minced peeled fresh ginger
1 garlic clove, mashed
1 tsp fennel seeds
1 tsp coriander seeds
2 5-oz salmon fillets skinned
Salt and pepper
Mix yogurt, cilantro, ½ of lime juice, ginger and garlic in a small bowl. Season with salt and pepper to taste.
Grind seeds in a mortar with pestle (or crush with heavy pan).
Season fish with salt and pepper and crushed seeds.
Heat oil in non-stick skillet over med-high heat.
Add fish and cook about 4 minutes on each side or until still slightly opaque in the center.
Drizzle with lime juice, top with sauce and serve with lime wedges.
Original recipe from Bon Appétit Magazine November, 2010 p. 66