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Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cuplemon juice5tablespoonsminced garlic, divided (about 10 cloves)5tablespoonschopped fresh Italian parsley, divided4tablespoonschopped fresh oregano or 4 tsp. dried2tablespoonsextra-virgin olive oil, divided1teaspoonsalt, divided½teaspoonground pepper, divided1(1 pound)skinless salmon fillet, cut into 1-inch cubes1 ½cupslow-fat plain Greek yogurt1English cucumber, grated (3/4 cup)4tablespoonschopped fresh dill, divided1smallyellow onion, diced (3/4 cup)1(15 ounce) canno-salt-added diced tomatoes1poundthin green beans (French-style/haricots verts), trimmed
Cook Mode(Keep screen awake)
Ingredients
½cuplemon juice
5tablespoonsminced garlic, divided (about 10 cloves)
5tablespoonschopped fresh Italian parsley, divided
4tablespoonschopped fresh oregano or 4 tsp. dried
2tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
½teaspoonground pepper, divided
1(1 pound)skinless salmon fillet, cut into 1-inch cubes
1 ½cupslow-fat plain Greek yogurt
1English cucumber, grated (3/4 cup)
4tablespoonschopped fresh dill, divided
1smallyellow onion, diced (3/4 cup)
1(15 ounce) canno-salt-added diced tomatoes
1poundthin green beans (French-style/haricots verts), trimmed
DirectionsCombine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and 1/4 tsp. salt. Refrigerate the tzatziki until ready to serve.Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 Tbsp. garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, 1/2 tsp. salt, and 1/4 tsp. 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 and set aside, covered.Preheat grill to medium-high.Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.Oil the grill grates (see Tip). Grill the skewers until seared on the bottom, 2 to 3 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes total.Transfer the green beans to a serving platter and sprinkle with the remaining 1 Tbsp. parsley. Serve with the salmon and the tzatziki.TipClean grill grates well before grilling to prevent fish from sticking. To oil grill grates, soak a paper towel with vegetable oil, hold it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)Equipment4 metal or wooden skewersTo make aheadRefrigerate tzatziki (Step 2) for up to 2 days.Originally appeared: Diabetic Living Magazine, Fall 2019; updated December 2022
Directions
Combine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and 1/4 tsp. salt. Refrigerate the tzatziki until ready to serve.Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 Tbsp. garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, 1/2 tsp. salt, and 1/4 tsp. 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 and set aside, covered.Preheat grill to medium-high.Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.Oil the grill grates (see Tip). Grill the skewers until seared on the bottom, 2 to 3 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes total.Transfer the green beans to a serving platter and sprinkle with the remaining 1 Tbsp. parsley. Serve with the salmon and the tzatziki.TipClean grill grates well before grilling to prevent fish from sticking. To oil grill grates, soak a paper towel with vegetable oil, hold it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)Equipment4 metal or wooden skewersTo make aheadRefrigerate tzatziki (Step 2) for up to 2 days.
Combine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and 1/4 tsp. salt. Refrigerate the tzatziki until ready to serve.
Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 Tbsp. garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, 1/2 tsp. salt, and 1/4 tsp. 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 and set aside, covered.
Preheat grill to medium-high.
Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.
Oil the grill grates (see Tip). Grill the skewers until seared on the bottom, 2 to 3 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes total.
Transfer the green beans to a serving platter and sprinkle with the remaining 1 Tbsp. parsley. Serve with the salmon and the tzatziki.
Tip
Clean grill grates well before grilling to prevent fish from sticking. To oil grill grates, soak a paper towel with vegetable oil, hold it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)
Equipment
4 metal or wooden skewers
To make ahead
Refrigerate tzatziki (Step 2) for up to 2 days.
Originally appeared: Diabetic Living Magazine, Fall 2019; updated December 2022
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Nutrition Facts(per serving)367Calories13gFat27gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
