Grilled Salmon with Tangy Cucumber Sauce

Grilled Salmon with Tangy Cucumber Sauce Recipe
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.

Yield:

6 servings (serving size: 6 ounces salmon and 1/3 cup sauce)

Recipe from

Cooking Light

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

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)

Preparation

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.

Note:

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.

Bill Jamison and Cheryl Alters Jamison,

Cooking Light

July 2008
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