Grilled Salmon Steaks with Tarragon Sauce
4 5-ounce (150 g) fresh salmon steaks, cut 1 inch (2.5 cm) thick
3 tablespoons fresh lemon juice
2 shallots, minced
2 tablespoons, chopped fresh tarragon or 2 teaspoons crushed dried tarragon
1 cup plain nonfat yogurt
1 medium plum tomato, finely minced
1 tablespoon minced parsley
- Start a grill or preheat broiler. Brush both sides of salmon with lemon juice. Grill 5-6 minutes per side, turning once, until salmon flakes when prodded with the tines of a fork.
- Meanwhile, in a bowl combine shallots, tarragon, yogurt, tomato and parsley. Mix well.
- When salmon steaks are done, arrange on dinner plates and spoon some of the tarragon sauce alongside.
Nutrients per serving: 240 calories (34% calories from fat), 31 g protein, 9 g total fat (1.4 g saturated fat), 7 g carbohydrates, trace dietary fiber, 77 mg cholesterol, 110 mg sodium
For more information contact one of our Registered Dietitian Nutritionists at the
Torrance Memorial Specialty Center: 2841 Lomita Blvd., 3rd Floor, Suite 335 • 310-891-6707