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Salmon with Light Dill Sauce

Leigh Beisch
Yield Serves 2 (serving size: 1 cup arugula, 1 salmon fillet, and 1/4 cup dill sauce)

Ingredients

  • 2 (6-ounce) salmon fillets (about 1 inch thick)
  • Low-fat mayonnaise
  • Low-fat buttermilk
  • Fresh dill, minced
  • Fresh lime juice
  • Arugula, rinsed and drained

Nutrition Information

  • calories 343
  • fat 13 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 3 g
  • protein 38 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 88 mg
  • iron 1 mg
  • sodium 689 mg
  • calcium 91 mg

How to Make It

  1. Fill a large skillet with 1 1/2 inches water; bring to a boil. Add salmon; reduce heat, and simmer 8 minutes, or until fish flakes easily when tested with a fork. Remove from skillet; discard cooking liquid. Combine 1/4 cup each mayonnaise and buttermilk, 2 tablespoons dill, 1 tablespoon lime juice, and a pinch each of sugar, salt, and pepper in a small bowl. Arrange 1 cup arugula and 1 salmon fillet on each of 2 plates, and drizzle the dill mixture over the fish.