- 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
- Cooking spray
- 1/4 cup dry white wine
- 1 English cucumber (about 1 pound)
- calories 347
- caloriesfromfat 49 %
- fat 18.7 g
- satfat 3.7 g
- monofat 6.6 g
- polyfat 6.7 g
- protein 35.4 g
- carbohydrate 7.2 g
- fiber 0.9 g
- cholesterol 102 mg
- iron 1 mg
- sodium 283 mg
- calcium 68 mg
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.
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.