Grilled Salmon with Tangy Cucumber Sauce

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Grilled Salmon with Tangy Cucumber SauceRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Salmon, once a common commodity in Northeast waters, remains a traditional Independence Day dish in New England. This recipe showcases the classic combination of salmon, cucumber, and horseradish. Use two spatulas to make handling the salmon easier. Garnish with lemon wedges, if desired.
6 servings (serving size: 6 ounces salmon and 1/3 cup sauce)


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1 cup cubed seeded peeled cucumber
1 1/2 cups fat-free sour cream
2 tablespoons chopped green onions
2 tablespoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon kosher salt, divided
1 (3-pound) salmon fillet (about 3/4 inch thick)
1/4 teaspoon freshly ground black pepper
Cooking spray
Dill sprigs (optional)


1. Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.

2. Prepare grill.

3. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn (45 degrees) for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with sauce and dill sprigs, if desired.

Created date

June 2008

Nutritional Information

Calories 340
Caloriesfromfat 33 %
Fat 12.4 g
Satfat 1.9 g
Monofat 4.1 g
Polyfat 4.9 g
Protein 42.7 g
Carbohydrate 10.9 g
Fiber 0.3 g
Cholesterol 117 mg
Iron 1.7 mg
Sodium 374 mg
Calcium 149 mg