Flaked cooked salmon on cucumber rounds with a dot of Greek yoghurt. Five minutes with cooked salmon.
Salmon is measured cooked; leftover baked salmon works. Fish is done at 63 C (145 F) in the thickest part, the USDA safe minimum, when it flakes with a fork.
- Ready in5 minutes
- Serves1
Ingredients
- 60 g salmon fillet (cooked weight)
- 100 g cucumber
- 30 g greek yoghurt, 0% fat
Method
- Slice the cucumber into thick rounds.
- Top each with a little yoghurt and a piece of flaked salmon. Finish with black pepper.
What this plate gives you
Sixty grams of cooked salmon is about 14 g of protein and 8 g of fat, all of the fat here and the oily-fish kind; the yoghurt adds 3 g of protein and the cucumber almost nothing but the crunch. At 155 calories it is 8 percent of a 2,000-calorie day. The salmon is measured cooked, which makes this the snack for the day after a fillet was dinner; canned salmon works the same.
Swaps
- Smoked salmon: about the same calories, much more salt.
- Canned salmon: the same numbers, no cooking.
- Dill and lemon in the yoghurt: no change to the numbers.
Keeping it
Cooked salmon keeps three to four days in the fridge. Cut the cucumber and assemble when you eat.
