2poundssalmon fillet(or any firm fleshed white fish fresh or frozen)
1lemonjuiced
4tablespoonsolive oil
sea salt and freshly ground black pepperto taste
1cuphalved Kalamata olives
1clovegarlicminced
1cupplain Greek yogurt
1smallcucumberpeeled and diced
1tablespoonchopped fresh mint
1tablespoonfresh lemon juice
Instructions
In a large bowl, add salmon, lemon juice, 1 tablespoon olive oil and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
In a medium bowl, add olives, garlic, yogurt, cucumber, mint, lemon juice and sea salt and freshly ground black pepper to taste. Stir to combine.
On an indoor or outdoor grill, grill salmon over medium high heat 4 to 5 minutes per side. Cut into 6 pieces. Serve salmon with tzatziki.
Notes
SERVING SUGGESTION: Steamed broccoliVEGETARIAN: Use eggplant instead of salmon.GLUTEN FREE: Make sure olive are gluten free.NUTRITION: 394 Calories; 25g Fat (57.2% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 749mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.