Salmon with Cucumber Dill Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.Carole Holder, Norman, Oklahoma Ingredients:
1/4 cup lemon juice |
2 tablespoons canola oil |
1 teaspoon dill weed |
1 teaspoon grated lemon peel |
1 garlic clove, minced |
4 salmon fillets (4 ounces each) |
cucumber sauce: |
2/3 cup finely chopped seeded peeled cucumber |
1/3 cup reduced-fat sour cream |
1 tablespoon chopped green onion |
1-1/2 teaspoons reduced-fat mayonnaise |
1/2 teaspoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon worcestershire sauce |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce. Yield: 4 servings.
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