Greek Salmon with Blueberry Tzatziki
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Ingredients33 m servings 269 cals
Original recipe yields 4 servings
- Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below); chill.
- Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish. Brush fish with oil and lemon juice; sprinkle with oregano and pepper.
- Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow for 4 to 6 minutes per 1/2-inch thickness of fish, turning once if fish is 1 inch thick or more. Serve fish with Blueberry Tzatziki and blueberries. Garnish with fresh oregano (if desired).
- Blueberry Tzatziki: Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, lemon peel, and garlic in a bowl. Stir in crushed blueberries. Cover and chill until serving time or up to 24 hours.
Per Serving: 269 calories; 10.1 g fat; 12.2 g carbohydrates; 31 g protein; 55 mg cholesterol; 75 mg sodium. Full nutrition
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