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Salmon Spirals with Cucumber Sauce

Salmon Spirals with Cucumber Sauce
When you serve up this dish, it’ll be hard to tell which impresses your guests more: the delicious taste or the classy presentation. Rosalind Pope — Greensboro, North Carolina
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1 salmon fillet (1 pound)
  • 8 fresh dill sprigs
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • SAUCE:
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/4 cup fat-free mayonnaise
  • 2 tablespoons finely chopped seeded peeled cucumber
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon lemon juice

Directions

  • Remove skin from fillet and discard. Cut fillet lengthwise into four
  • strips. Place two dill sprigs on each strip; roll up. Thread salmon
  • onto four metal or soaked wooden skewers.
  • In a large resealable plastic bag, combine the lime juice, oil and
  • mustard; add salmon. Seal bag and turn to coat; refrigerate for 30
  • minutes, turning occasionally.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • salmon, covered, over high heat or broil 3-4 in. from the heat for
© Taste of Home 2013

2 of 2

Salmon Spirals with Cucumber Sauce (continued)

Directions (continued)

  • 4-5 minutes on each side or until fish flakes easily with a fork.
  • Meanwhile, in a small bowl, combine the sauce ingredients. Serve with
  • salmon.
  • Yield: 4 skewers (1-1/3 cups sauce).
Nutrition Facts: 1 skewer with 1/3 cup sauce equals 253 calories, 13 g fat (3 g saturated fat), 70 mg cholesterol, 233 mg sodium, 8 g carbohydrate, trace fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013