5 servings (serving size: 5 ounces salmon and about 2 tablespoons yogurt sauce)
1 (8-ounce) carton plain low-fat yogurt
1/2 cup diced seeded peeled cucumber
1 tablespoon chopped fresh dill
2 teaspoons prepared horseradish
2 teaspoons stone-ground mustard
1 teaspoon honey
1 (2-pound) salmon fillet (2 inches thick)
1 teaspoon dark sesame oil
1/2 teaspoon low-sodium soy sauce
8 green onion tops, split lengthwise
How to Make It
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.
Preheat oven to 425°.
Place fillet on a jelly-roll pan coated with cooking spray. Brush fillet with oil and soy sauce. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain. Arrange onion strips over fillet. Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork. Serve with yogurt sauce.