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| Recipe Name | Salmon with Cucumber Salad and Dill Sauce |
| Description | Serves 4 |
| content | Sauce can be prepared up to one day ahead.
6 Tbsp fat-free sour cream
2 Tbsp plus 1 tsp finely chopped fresh dill, divided
3 Tbsp rice vinegar, divided
1 ½ Tbsp finely chopped shallots
¼ tsp grated lemon rind
2 tsp fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets
¼ tsp salt
¼ tsp freshly ground black pepper
Cooking spray
¼ cup dry white wine
1 English cucumber (about 1 lb.)
1. Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
2. Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook for one minute. Remove from heat. Add wine; cover and let stand 3 minutes and until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining one teaspoon dill in a bowl; toss gently to coat. Place about ½ cup cucumber mixture on each of 4 plates; top each serving with one fillet and 2 tablespoons sour cream mixture. |
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