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Salmon with Cucumber Dill Sauce

 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.


  • 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)
  • 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


  • 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

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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.
Nutritional 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.