Salmon Steaks With Cucumber Mint Sauce
|Olive oil||1 Tablespoon|
|Seasoned crumbs||3 Tablespoon|
|Thick lemon slice||2|
|For the sauce:|
|Garlic||1 Clove (5 gm), pressed|
|Plain non-fat yogurt||1 Cup (16 tbs)|
|Chopped fresh mint/1 teaspoon dried mint||2 Tablespoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
Peel the cucumbers and cut them lengthwise.
Scoop out the seeds with a grapefruit spoon.
Salt and drain the cucumbers for 30 minutes.
Rinse the cucumbers and squeeze out the excess moisture.
Chop them fine.
Mix them with the remaining sauce ingredients.
Cover the sauce and chill it for at least 1 hour.
Rinse and pat dry the steaks.
Brush both sides with oil.
Place the steaks in a round, flat microwave-safe dish, thickest parts on the outside.
Sprinkle with crumbs.
Top with lemon slices, slightly squeezed over the crumbs.
Microwave on high for 8 to 10 minutes, or until the fish flakes easily.