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Grilled Salmon with Tangy Cucumber Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 6 ounces salmon and 1/3 cup sauce)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.