Green sauce for salmon steaksOh my GAWD, this stuff is killer! Even my kids scarfed it up, after initially turning up their noses at the "greenness" of it. It contains two of my favorite things, cilantro and cumin, so how can it be bad? Try it! As always, I played fast and loose with the amounts but I'll try to be accurate here... 1 cup fresh cilantro leaves 1 cup frozen or fresh green peas, thawed 1/2 tsp brown sugar (I added a little more but it was maybe a pinch too much so stick with 1/2 tsp) 1/8 tsp salt 1/4 tsp cumin (now here, I added alot more and was very happy I did...don't add too much at first, you can always adjust later) 1/2 C light sour cream 1/2 C nonfat plain yogurt 1 TBS chives, finesly chopped (again, I added more than this) 1 TBS lime juice (I actually squeezed half a lime directly into the mix)
Combine cilantro, peas, sugar, salt and cumin in a food processor and pulse til well blended. Add remaining ingredients and process til smooth. Chill well before serving though I would say give it at least 2 hours in the fridge, so the flavors can really mix. Overnight might be even better. Top grilled salmon with a spoonful. Peas seemed the sensible choice as a side and we also had pilaf. Man, I'm hungry for it all over again! Cucumber sauce2/3 cups diced cucumber 2/3 cup plain, low-fat yogurt 1/4 tsp. dried dillweed 2 cloves of garlic, crushed
Either combine all ingredients in a bowl or run through a food processer if you like it smooth. I use a lemon zester and add a few zips of cucumber peel after it is processed. Delicious on salmon or especially on gyros! |
