Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

The spicy-sweet vinegar dressing in the salad complements the salmon seasoned with just salt and pepper. To easily seed the cucumber, peel, cut in half lengthwise, and scrape the seeds out with a spoon.

Recipe by Cooking Light August 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet in each of 4 shallow bowls, and top each serving with 1/2 cup cucumber salad and 1 teaspoon peanuts.

Nutrition Facts

262 calories; calories from fat 38%; fat 11g; saturated fat 1.7g; mono fat 3.8g; poly fat 4.2g; protein 30.5g; carbohydrates 8.9g; fiber 1.3g; cholesterol 81mg; iron 1.7mg; sodium 666mg; calcium 41mg.
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