Salmon with Cucumber Dill Sauce Recipe

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Salmon with Cucumber Dill Sauce Recipe

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5 1
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 the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack.
Grill, covered, over medium 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 the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
  2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack.
  3. Grill, covered, over medium 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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