Salmon salad with cucumber sauce
1 bunch(es), a large handful
½ bulb(s), halved and sliced thinly
1 medium, peeled and cut into segments
0% fat natural Greek yogurt
¼ individual, diced
2 tablespoons, chopped
- Preheat the grill to high. Squeeze the lemon over the salmon, season with black pepper and grill for 8–10 minutes or until the top is golden and the flesh flakes when pushed with a fork (no need to turn).
- Meanwhile, combine the watercress, fennel and orange in a bowl. In a separate bowl, combine the yogurt with the cucumber, mint and some seasoning. Divide the salad and sauce between 2 plates and serve with the salmon.