ACTIVE TIME: 20 mins TOTAL TIME: 1 hr EQUIPMENT: 4 metal or wooden skewers
IBD can make it difficult to absorb calcium. The sauce here is packed with it! Swap in lactose-free Greek yogurt if needed.
½ cup lemon juice
5 tablespoons minced garlic, divided (about 10 cloves)
5 tablespoons chopped fresh Italian parsley, divided
4 tablespoons chopped fresh oregano or 4 teaspoons dried
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound skinless salmon fillet, cut into 1-inch cubes
1 ½ cups low-fat plain Greek yogurt
1 English cucumber, peeled, seeded and grated (¾ cup)
4 tablespoons chopped fresh dill
1 small yellow onion, diced (¾ cup)
1 15-ounce can no-salt-added diced tomatoes
1 pound thin green beans (French-style/haricots verts), trimmed
1. Combine lemon juice, 2 tablespoons garlic, 4 tablespoons parsley, oregano, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a shallow dish. Add salmon and toss gently to coat with mixture. Refrigerate for 30 minutes.
2. Combine yogurt and cucumber in a bowl. Stir in 2 tablespoons dill, 1 tablespoon garlic and ¼ teaspoon salt. Refrigerate.
3. Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion; cook, stirring, 3 to 5 minutes. Stir in remaining garlic; cook for 1 minute. Stir in tomatoes and remaining dill, salt and pepper. Bring to a boil over high heat. Add green beans; stir to coat. Reduce heat to low, cover and simmer until the beans are tender, 10 to 15 minutes. Remove from heat, keep covered.
4. Preheat grill to medium-high. Remove salmon from the marinade and carefully thread onto 4 metal or wooden skewers.
5. Oil the grill rack. Grill the skewers until seared on the bottom, 2 to 3 minutes. Turn the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes.
6. Transfer the beans to a platter and sprinkle with the remaining parsley. Serve with the salmon and tzatziki.
SERVES 4 1 skewer, ½ cup tzatziki, 1¼ cups green beans each
Cal 367 Fat 13g (sat 3g) Chol 62 mg Carbs 27g Total Sugars 13g (added 0g) Protein 36g Fiber 5g Sodium 693mg Potassium 1043mg
RECIPE: AMY RIOLO; PHOTO: BLAINE MOATS