Broiled salmon with cucumber-dill sauce
14
Points®
Total time: 22 min • Prep: 8 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
Serve this salmon dish hot or cold. It's an elegant choice of a luncheon or light supper. The crisp coolness of cucumber and the bite of fresh dill make a refreshing summer sauce for salmon. Dill works beautifully with salmon and cucumbers, but fennel fronds and snipped chives would also be lovely here. if you have leftover salmon, flake the fish with a fork and fold the leftover sauce into it for a delicious salmon salad that can be served with crackers or in a sandwich as you would chicken salad.
Ingredients
Reduced fat sour cream
0.75 cup(s)
Cucumber(s)1
1 small
Shallot(s)
1 small
Dill
2 Tbsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Uncooked farmed salmon fillet(s) with or without skin
1.5 pound(s)
Cooking spray
1 spray(s)
Lemon
1 item(s), large
Instructions
1
Preheat broiler.
2
Combine first 4 ingredients in a small serving bowl; stir in 1⁄4 teaspoon each of salt and pepper. Cover and chill until ready to serve.
3
Sprinkle fillets with remaining salt and pepper. Place fillets, skin side up, on broiler rack coated with cooking spray. Broil 7 minutes; turn fillets, and broil 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets. Serve fillets with sauce and lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 1⁄3 cup sauce).
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