Salmon with Lemon, Cucumber, & Dill Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 4-oz. salmon fillets1/2 cup fat free sour cream1/2 cup fat free plain Greek yogurt2 tablespoons unsalted butter1/4 cup fresh dill (chopped fine)1 lemon, zested and juiced (both reserved)1 1/3 cup peeled, seeded, and finely chopped cucumber1/2 teaspoon kosher salt, grinded1/2 teaspoon fresh ground pepper1/2 teaspoon Dijon mustard
1. Melt butter, then add 1 tablespoon of dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. In a large bowl add the yogurt, sour cream, lemon juice, lemon zest, cucumber, rest of the dill, salt, and pepper, and mustard. Stir well.
3. Preheat grill to medium-high.
4. Brush salmon with butter mixture.
5. Grill salmon, turning once and brushing with butter mixture.
6. Plate salmon with cucumber dill sauce, lemon slices, and extra cucumber slices.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHANZLIKWILCOX.
2. In a large bowl add the yogurt, sour cream, lemon juice, lemon zest, cucumber, rest of the dill, salt, and pepper, and mustard. Stir well.
3. Preheat grill to medium-high.
4. Brush salmon with butter mixture.
5. Grill salmon, turning once and brushing with butter mixture.
6. Plate salmon with cucumber dill sauce, lemon slices, and extra cucumber slices.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHANZLIKWILCOX.
Nutritional Info Amount Per Serving
- Calories: 333.2
- Total Fat: 21.8 g
- Cholesterol: 92.4 mg
- Sodium: 1,339.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.4 g
- Protein: 28.2 g
Member Reviews
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CD13143215
Very good! The fish would have been good on its own, but it was really nice with the sauce. The recipe made way too much sauce though. The amounts could easily be halved and there would still be enough. The leftover sauce will make a nice tzatziki sauce for another meal this week, though. - 10/8/12