The crisp coolness of cucumber and the bite of fresh dill make a refreshing summer sauce for salmon.
3/4 cup reduced-fat sour cream
1 small cucumber, peeled, seeded, and chopped (about 3/4 cup)
1 small shallot, peeled and finely chopped
2 tablespoons chopped fresh dill
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) salmon fillets
Lemon wedges (optional)
How to Make It
Combine first 4 ingredients in a small serving bowl; stir in 1/4 teaspoon each of salt and pepper. Cover and chill until ready to serve.
Sprinkle fillets with remaining salt and pepper. Place fillets, skin side up, on broiler rack coated with cooking spray. Broil 7 minutes; turn fillets, and broil 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets. Serve fillets with sauce and lemon wedges, if desired.