Salmon With Cucumbers and Dill |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is one of those recipes that was emailed to me and sounded so good. I haven't tried it so I can't say if its good or not but it does have promising ingredients. The recipe is from The Eating Well Diabetes Cookbook. Ingredients:
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
ground pepper, freshly ground |
1 3/4 lbs salmon fillets, skin removed, cut into 1 1/2 inch cubes |
4 teaspoons olive oil, divided |
2 english seedless cucumbers, cut into 2 by 1/2 inch sticks |
1/3 cup chicken broth |
sugar |
1/4 cup fresh dill, chopped |
dill sprigs (to garnish) |
lemon wedge (to garnish) |
Directions:
1. In a shallow dish, combine the flour, salt and pepper.
2. Dredge the salmon pieces in the flour mixture, shaking off excess.
3. Over high heat, heat 2 teaspoons oil in a large nonstick skillet.
4. Add half the fish and sauté until lightly browned on the outside but pink on the inside, approximately 4 to 5 minutes.
5. Transfer to plate and wipe out the pan; add the remaining oil and return to heat.
6. Sauté the remaining salmon and transfer to plate.
7. Wipe out the pan again and add cucumbers, broth and a pinch of sugar.
8. Bring to a simmer over medium heat, cook and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
9. Uncover, increase the heat to high and boil until pan juices are reduced to 2 tablespoons, approximately 3 minutes.
10. Add the salmon and dill to pan cover and simmer just until salmon is opaque in the center, 2 to 3 minutes.
11. Garnish with dill sprigs and lemon wedges.
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