Salmon with Cucumber Dill Sauce Recipe

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Salmon with Cucumber Dill Sauce Recipe

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5 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Salmon with Cucumber Sauce in Country Woman May/June 2005, p36

Nutritional Facts

4 ounce-weight: 261 calories, 16g fat (4g saturated fat), 74mg cholesterol, 172mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 meat, 2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Salmon with Cucumber Sauce in Country Woman May/June 2005, p36

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