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Salmon with Cucumber Dill Sauce Recipe

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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

This recipe is:

Diabetic Friendly

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Salmon with Cucumber Dill Sauce Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 4 Servings

20 15 35

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

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.
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.
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.

Nutritional Analysis: 1 fillet with 2 tablespoons sauce equals 261 calories, 16 g fat (4 g saturated fat), 74 mg cholesterol, 172 mg sodium, 3 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 meat, 2 fat.

Originally published as Salmon with Cucumber Sauce in Country Woman May/June 2005, p36

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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