Monday, September 20, 2010

Salmon with a Cucumber Yogurt and Homemade Sweet Potato Chips

Sorry I've been a little MIA these last couple of weeks. I've had a lot going on with my accident, doctor's appointments and just a lot of running around trying to get to specialists and picking up prescriptions. Not fun stuff believe. Work has also been a little nuts so I haven't had the extra time to post during my lunch breaks, but more importantly I haven't had that much to talk about! Well I have probably a week and a half worth of stuff for you guys so don't you worry!

Last week Tim and I took a trip to our local Gran Mart to get seafood. We usually get our seafood there because it is always fresh and is reasonably priced. They still put the fish out on ice for you to hand pick yourself. It's always quite an experience when we go there. We ended up getting a bunch of salmon and tuna fillets. Last week I cooked up the salmon with a new recipe I found randomly on the internet.

I cooked the salmon for 30 minutes at 400 degrees plain. All I added was a touch of butter to the top to prevent the fish from drying out.

Cucumber Yogurt Sauce
1 cup nonfat plain yogurt
1 cup cucumber, diced
2 tsp. fresh dill or 1 tsp. dried
2 tsp. lemon juice
salt & pepper to taste

Cinnamon Sweet Potato Chips
cut potato into 1/4 in. thick slices
spread on baking sheet
mist with 2 sprays olive oil (both sides)
sprinkle with cinnamon (both sides)
bake 400 degrees for 30-40 min.

*Bake time depends on the width of the chips. Mine were a little on the thicker side so after we ate some off them, I let them sit out on a paper towel over night let them dry out some more. Sometimes baking them longer will only burn them instead of dry them out.

♥ Erin


Lara Godshall said...

Did you use Greek yogurt?

Erin said...

No sorry Lara, I do not like the taste of Greek yogurt. I just bought plain old Giant non-fat yogurt.

Anonymous said...

Hi - I am definitely delighted to find this. Good job!