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.
Salmon with Cucumber Salad and Dill Sauce
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.
More From Cooking Light
- Calories: 347
- Calories from fat: 49%
- Fat: 18.7g
- Saturated fat: 3.7g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 6.7g
- Protein: 35.4g
- Carbohydrate: 7.2g
- Fiber: 0.9g
- Cholesterol: 102mg
- Iron: 1mg
- Sodium: 283mg
- Calcium: 68mg
- 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)
- 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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