Blackened Salmon With Cucumber Salsa

1/2 teaspoon salt
3/4 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 6 ounce salmon fillets
1 tablespoon canola oil
1/2 large cucumber, peeled and cut in 1/2-inch dice
1/4 cup plain nonfat yogurt
1 teaspoon lemon juice
1/4 teaspoon dried dill

Combine the salt, paprika, cumin, thyme, and cayenne in a small bowl. Rub
the mixture all over the salmon. Heat the oil in a large nonstick skillet
set over medium-high heat. Add the salmon and cook 5 minutes on each side,
or until barely translucent in the center. While the fish is cooking,
combine the cucumber, yogurt, lemon juice and dill in a bowl; let stand at
room temperature to allow the flavors to develop. Serve each piece of
salmon with a dollop of the cucumber salsa. Makes 4 servings.

Calories 355, Fat 22 g, Carbs 3 g, Sodium 401 mg, Fiber 1 g.
Points 9.

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