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
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.
Per serving :
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