Salmon with Cucumber-Tarragon Sauce

While you have the grill ready, grill some vegetables for a side dish.

Yield: 4 servings (serving size: 1 fillet and about 1/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 47%
  • Fat: 16.7g
  • Saturated fat: 5.3g
  • Protein: 37.4g
  • Carbohydrate: 3.3g
  • Fiber: 0.4g
  • Cholesterol: 98mg
  • Iron: 0.7mg
  • Sodium: 312mg
  • Calcium: 62mg


  • 1 cup finely chopped English cucumber
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons red wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray


  1. 1. Prepare grill.
  2. 2. Combine cucumber and next 4 ingredients in a small bowl. Stir in 1/8 teaspoon salt and 1/4 teaspoon pepper. Cover and chill until ready to use.
  3. 3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. 4. Place fish on grill rack coated with cooking spray. Grill 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with sour cream mixture.
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