Salmon with Cucumber Salad and Dill Sauce
- Number of Servings: 4
Ingredients
24 oz Pink Salmon (fish) Pam - Olive Oil Cooking Spray 1/4 tsp Salt 1/4 tsp Black Pepper (Ground) 1/4 cup Cooking Wine, White 2 tbsp + 1 tsp Dill weed, fresh 6 tbsp Lucerne Fat Free Sour Cream 1 tbsp Vinegar - Natural Rice Vinegar 3 Green Onions thinly sliced 1 clove *Fresh Garlic, chopped 2 tsp Lemon Juice 2 cucumbers, shaved lengthwise with a peeler
Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
Serving Size: Makes 4 6 oz servings of salmon and 4 1 cup servings of cucumber salad
Number of Servings: 4
Recipe submitted by SparkPeople user GWIN_JODY.
Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
Serving Size: Makes 4 6 oz servings of salmon and 4 1 cup servings of cucumber salad
Number of Servings: 4
Recipe submitted by SparkPeople user GWIN_JODY.
Nutritional Info Amount Per Serving
- Calories: 309.5
- Total Fat: 8.0 g
- Cholesterol: 117.6 mg
- Sodium: 427.8 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.8 g
- Protein: 45.4 g
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