Simple and surprisingly delicious. The family really enjoyed it. Served with baby field greens and toasted french bread. I used the cucumber sauce on the salad greens as well as the salmon.
Grilled Salmon with Tangy Cucumber 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.
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- Calories: 340
- Calories from fat: 33%
- Fat: 12.4g
- Saturated fat: 1.9g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 4.9g
- Protein: 42.7g
- Carbohydrate: 10.9g
- Fiber: 0.3g
- Cholesterol: 117mg
- Iron: 1.7mg
- Sodium: 374mg
- Calcium: 149mg
- 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)
- 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.
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