I had a few minutes to kill before heading to work this morning and flipped through a Cooking Light magazine. Ta da! Dinner was planned before 8 am. Today was apparently the best day of the year to go to Whole Foods as they had sample stations every five feet. I tried some asparagus with hollandaise, brie with fig compote, sparking apple cider and shrimp cocktail. It’s nice when the store where you spend a significant fraction of your pay check gives back to you.
After a few sips of red wine and a change of clothes, I started on the sauce. To make the cilantro yogurt sauce you will need:
1/2 cup plain greek yogurt
1/3 cup cucumber, chopped & peeled
2 tbs. fresh cilantro, chopped
1/2 teaspoon fresh lime juice
Sprinkle of salt
Mix them all together and chill it.
The red pepper rice is simple. Cook rice per instructions, add crushed red pepper and diced red bell pepper. I served this with pita chips mixed in, which Cooking Light suggests.
For the salmon, sprinkle salt and pepper and cook in a pan of 1-2 tsp. olive oil, 3ish minutes per side. Thank you to my roommate for bringing home these old Cooking Lights – wouldn’t be here without ya!