Sake Salmon Steaks with Cucumber and Tomato Relish

Hmm, did someone forget the fish pan?

This is a great light meal that doesn’t take too long to prepare. Don’t have sake? Run out and buy some, or just use a light white wine.

Sake Salmon

• 4 salmon steaks
• 1 tbsp fresh dill, chopped
• 1/2 cup sake
• 1/4 cup extra virgin olive oil
• juice from 1 1/2 limes
• salt/pepper

Mix juice, dill, sake and oil in a shallow dish. Season each side of fish with salt and pepper and lay flat in marinade. Let sit for at least 30 minutes, turning half way through. In the meantime fire up the grill and make the relish.

Cucumber and Tomato Relish

• 1 medium cucumber
• 1 cup grape tomatoes
• juice from 1/2 lime
• lime zest from one lime
• 1/4 cup nonfat Greek yogurt
• 1 tbsp fresh dill, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp rice vinegar
• salt/pepper

Dice tomatoes and cucumbers. Whisk the yogurt, oil, dill, rice vinegar, juice and lime zest in a  a large bowl, toss the vegetables with the dressing and season with salt and pepper.

To assemble: Grill fish over medium heat using foil or a grill pan, about three to four minutes per side. Remove from heat and let sit for about five minutes. Serve topped with relish.

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