Ingredients
3 salmon fillets
Marinade:
1/3 c. white wine
Juice and zest of an orange
Juice of a lemon
1/3 c. soy sauce
1 package Splenda
1 tbsp. white wine vinegar
Black pepper
Cucumber Yogurt Sauce:
Handful spinach leaves
Handful arugula leaves
1 shallot
1/4 peeled cucumber
5 cloves garlic
1 tsp. wasabi
Fresh dill
1/4 red onion
1 tbsp. capers
1 container plain yogurt
1 tbsp. Dijon mustard
Black pepper
Snow peas:
1 lb. snow peas
1 tbsp. olive oil
Salt
Black pepper
Lemon zest
Chives
Preparation
Mix ingredients for marinade and marinate salmon at least 2 hours.
Cut and trim snow peas.
Chop chives for snow peas in food processor.
Wipe out processor. Add first 9 ingredients for Cucumber Yogurt Sauce and pulse until smooth. Stir mixture into yogurt, and then stir in mustard and pepper. Chill.
Cook salmon at 450 degrees for 14 minutes.
Add snow peas to broiler pan and top with oil, salt, pepper, and lemon zest. Broil for 1 minute. Rotate pan and broil for an additional minute. Top with chives.
