- ½ package splenda
- ¼ tsp. paprika
- ¼ tsp. chili powder
- ¼ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ¼ tsp. ground black pepper
- Plan serving salmon fillet
- Cooking spray
- ½ container of fat-free, light, plain yogurt
- 1 cucumber, peeled, seeded and chopped
- 1 tbsp. lemon juice
- 1 garlic clove, chopped
- ¼ tsp. light salt
Preheat oven to 425 degrees. Mix the first 8 ingredients in a small bowl. Rub evenly over both sides of salmon fillet and place it on a baking sheet coated with cooking spray. Bake for 10-15 minutes or until the fish flakes easily with fork. Combine the remaining ingredients in a food processor or blender and process until smooth. If you don’t mind a chunky sauce, just stir together the ingredients. Serve with the salmon.
