Salmon with Cucumber Salad and Dill Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prepare the sauce up to one day ahead, and refrigerate. Wild salmon is in season now, available in many fish markets and grocery stores; its rich, vivid flavor will only make the dish better. Ingredients:
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) |
Directions:
1. Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
2. 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.
3. 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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