Salmon with Cucumbers & Dill
http://www.eatingwell.com/recipes/salmon_with_cucumbers_dill.html
From EatingWell: September/October 1992, The EatingWell Diabetes Cookbook (2005)Seared first to add color and flavor, the salmon is then combined with braised cucumbers--an unexpected yet delicious way to enjoy that vegetable's subtle taste.
6 servings | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
- 2 tablespoons all-purpose
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 3/4 pounds salmon fillet, preferably center-cut, skin removed, cut into 1 1/2-inch cubes
- 4 teaspoons extra-virgin olive oil, divided
- 2 seedless cucumbers, (1 1/2 pounds), cut into 2-by-1/2-inch sticks
- 1/3 cup reduced-sodium chicken broth
- Pinch of sugar
- 1/4 cup chopped fresh dill, plus sprigs for garnish
- Lemon wedges, for garnish
Preparation
- Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the salmon and sauté until lightly browned on the outside but still pink inside, 5 to 6 minutes. Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Sauté the remaining salmon and transfer to the plate.
- Wipe out the pan again and add cucumbers, broth and sugar. Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
- Uncover, increase the heat to medium-high and boil until the pan juices are reduced to 2 tablespoons, 3 to 4 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, about 3 minutes. Garnish with dill sprigs and lemon wedges.
Nutrition
Per serving : 240 Calories; 12 g Fat; 2 g Sat; 5 g Mono; 72 mg Cholesterol; 6 g Carbohydrates; 27 g Protein; 1 g Fiber; 164 mg Sodium; 821 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat