Salmon with Cucumber Salad & Dill Sauce

Salmon with Cucumber Salad & Dill Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 6

    tablespoons sour cream

  • 2

    tablespoons plus 1 teaspoon finely chopped fresh dill, divided

  • 3

    tablespoons rice vinegar, divided

  • tablespoons finely chopped shallots

  • ¼

    teaspoon grated lemon rind

  • 2

    teaspoons fresh lemon juice

  • 1

    garlic clove, minced

  • 4

    (4-ounce) salmon fillets (about 1 inch thick)

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • Cooking spray

  • ¼

    cup dry white wine

  • 1

    English cucumber (about 1 pound)

Directions

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.


Nutrition

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