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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
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    4 skewers (1-1/3 cups sauce)

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 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 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.
Nutrition Facts
1 each: 253 calories, 13g fat (3g saturated fat), 70mg cholesterol, 233mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 25g protein.

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