Broiled Salmon with Cucumber-Dill Sauce
- Total Time
The crisp coolness of cucumber and the bite of fresh dill make a refreshing summer sauce for salmon.
reduced-fat sour cream¾ cup(s)
cucumber(s)1 small, peeled, seeded and chopped (about 3/4 cup)
uncooked shallot(s)1 small, peeled and finely chopped
dill2 Tbsp, fresh
table salt½ tsp, divided
black pepper½ tsp, freshly ground, divided
uncooked farmed salmon fillet(s) with or without skin1 ½ pound(s), four 6-oz pieces
cooking spray1 spray(s)
lemon(s)1 medium, cut in wedges (optional)
- Preheat broiler.
- 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.
- 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).