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 1/4 teaspoon each of salt and pepper. Place fillets, skin sides up, on broiler rack coated with cooking spray. Broil 7 minutes. Turn fillets; 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, if desired.