Prepare the sauce up to one day ahead, and refrigerate. Wild salmon is in season now, available in many fish markets and grocery stores; its rich, vivid flavor will only make the dish better.
6 tablespoons fat-free sour cream
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1 English cucumber (about 1 pound)
How to Make It
Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
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I wasn't a huge fan of the sauce recipe as-is either. When made according to the recipe, the dill sauce was runny & VERY acidic. I ended up adding an entire 8oz container of sour cream, a pinch of salt, & maybe a quarter teaspoon of agave nectar to balance the vinegar/lemon, and I omitted the vinegar when preparing the cucumbers. Next time, I'll skip the vinegar entirely.
Interesting way to cook salmon; I may use this technique again, but the sauce was disappointing. Too much lemon, not enough dill flavor. I much prefer the tapenade from the Pan-Fried Halibut from Cooking Light. Still looking for the perfect dill sauce . . . sigh.
I thought this recipe was OUTSTANDING! It made me ask myself why people would go out to eat when they can make this at home and control their calories/fat and have such a delicious meal!! I made no substitutions or changes to the recipe except that I ribboned a bit more than 2 cups of cucumber since there are virtually no calories in the cucumber/vinegar accompaniment to the recipe and I wasn't having a rice or other carbohydrate with the dinner. I have added it to my recipe book and will definitely make again. Would be worthy of a special occasion!
I love to order salmon in dill sauce when I go to restaurants so I was excited to try this recipe. It was pretty good and I would give it 4.5 stars (not quite 5, but pretty great!). I would use a "smallish" garlic clove as my sauce was a little sharp with the garlic. Making the cucumber ribbons was a little harder than I expected but fine--probably easier to just slice, but that's just me. The dill and rice vinegar is really nice on the cucumber and a nice side. I used lowfat sour cream as there is not much of a caloric difference and I hate how ff sour cream tastes. Definitely a great recipe to use up some fresh dill if you have it!
This dish was very refreshing! It was super fast to make and there was enough sauce to freeze to make again which my husband requested be a regular. We made couscous to go with it and definitely complemented the dish well.
The sauce is delicious, and I'm sure it would work well on simple broiled salmon as well. I enjoyed the cucumber salad, but next time I will definitely salt and drain the cucumber first-- it was too watery. It's nice to have an alternative to grilled/broiled salmon with various sticky/sweet sauces (teriyaki, mustard-maple, etc.). I will definitely make this again.
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