Salmon with Cucumber Cream

Serving suggestion: 

 

Prep and cook time:

10 Minutes prep, 10 minutes cook
 

Makes:

4 servings
  With: Steamed Asparagus, New Potatoes with Parsley, Lemon Pudding with Blueberries

Ingredients:

 

1

large lemon
 

¼ c

fat-free sour cream
 

¼ c

plain low-fat yogurt
 

1 tsp

dill
 

½ tsp

salt
 

¼ tsp

pepper, freshly ground
  1/2 cucumber, seeded and diced
  4 6-oz salmon steaks, about 1/2" thick

Directions:

  1. Spray the broiler rack with nonstick cooking spray; preheat the broiler.

  2. Squeeze the juice from one half of the lemon; cut the other half into 4 wedges.

  3. In a small bowl, mix the lemon juice, sour cream, yogurt, dill, ¼ tsp of the salt and ⅛ tsp of the pepper; stir in the cucumber. 

  4. Place the salmon on the broiler rack and sprinkle with the remaining salt.  Broil 2" from the heat until lightly browned and just opaque in the center, 3-4 minutes on each side.  Sprinkle with the remaining pepper.  Serve with the cucumber cream and the lemon wedges. 

Tips:

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The salmon is better if you undercook than if you overcook.  It will keep cooking for a minute or so after you take it out of the oven. 

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You can use a salmon fillet just as easily, cook skin side down first, then flip.  Add a minute if cooking with the skin on; you can slide the fish off the skin when you serve it. 

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You can make salmon omelets in the morning with the leftovers!