Salmon with Cucumber Salad & Dill Sauce

By Chez_Alexander

Ingredients

• 6 tablespoons sour cream
• 2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
• 3 tablespoons rice vinegar, divided
• 1 1/2 tablespoons finely chopped shallots
• 1/4 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced
• 4 (4-ounce) salmon fillets (about 1 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup dry white wine
• 1 English cucumber (about 1 pound)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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 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.

3. 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.

Makes 4 servings. Each serving = 6 Weight Watchers points.