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Salmon with Cucumber Dill Sauce

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

4 ServingsPrep: 20 min. + marinating Grill: 15 min.

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

2 of 2

Salmon with Cucumber Dill Sauce (continued)

Directions (continued)

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.

Nutrition Facts: 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.