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
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- 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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