Chobani

Ingredients

1 cucumber, medium

1/4 tsp nutmeg

1 tsp cumin
1 tsp fennel
1 tsp black pepper
2 Tbsp neutral oil, like canola or grape seed, if necessary
4 6-oz salmon fillets

1 cup Plain Chobani Greek Yogurt.
Lime wedges

Variation: You may substitute one tablespoon of store-bought curry powder for the mixture of spices.

Preparation

Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl. Mix spices.

Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high.

Combine cucumber with Chobani and one tablespoon of spice mix in a bowl; taste and adjust seasoning.

After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

Nutrition Information:Calories 269; Fat 11g; Sat Fat 2g; Protein 43g; Carbohydrate 4g; Fiber <1g; Sodium 400mg

Courtesy of Elizabeth Kurtz from Gourmet Kosher Cooking