Broiled Salmon with Cucumber-Dill Sauce

The crisp coolness of cucumber and the bite of fresh dill make a refreshing summer sauce for salmon.


4 servings (serving size: 1 fillet and 1/3 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 262
Caloriesfromfat 0.0 %
Fat 9.3 g
Satfat 3.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35.8 g
Carbohydrate 7.9 g
Fiber 0.4 g
Cholesterol 95 mg
Iron 1 mg
Sodium 421 mg
Calcium 134 mg


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
Cooking spray
Lemon wedges (optional)


1. Preheat broiler.

2. 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.

3. 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.

carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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