- 1 cup low fat plain yogurt
- 1 tablespoon Sriracha sauce
- 4 (6-ounce) pieces boneless, skinless salmon fillet
- 1/3 cup chopped fresh cilantro
- 1 lime, cut into wedges
Whisk yogurt and Sriracha together in a large bowl. Add salmon and turn to coat; cover the bowl. Refrigerate 8 hours or overnight.
Prepare a grill for medium-high heat cooking. Remove salmon pieces from Sriracha-yogurt mixture and discard excess marinade. Arrange salmon on the grill grates or in a fish basket and cover grill. Cook salmon for 4 minutes, then gently turn and continue grilling until salmon is cooked through, about 4 more minutes. Alternatively, bake the salmon on a parchment-paper-lined baking sheet at 425°F until cooked through.
Transfer salmon to plates or a platter. Sprinkle with cilantro and serve with lime wedges.
290 calories (110 from fat)
12g total fat
2.5g saturated fat
SmartPoints value : 6