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. Source: EatingWell Magazine, September/October 1992

Perla Meyers
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Ingredients

Directions

  • Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.

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  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the salmon and saute 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. Saute 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 Facts

190 calories; 7.4 g total fat; 1.5 g saturated fat; 53 mg cholesterol; 186 mg sodium. 603 mg potassium; 6.3 g carbohydrates; 0.7 g fiber; 2 g sugar; 23.8 g protein; 311 IU vitamin a iu; 5 mg vitamin c; 29 mcg folate; 63 mg calcium; 1 mg iron; 48 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/08/2012
Easy interesting and wonderful This was fantastic. Very subtle flavors yet elegant and tasty. My 22 year old son loved and asked for more cucumbers. My mother who is very picky asked for the recipe. I used the best salmon available in Boston but I think it would be good with Trader Joe's salmon too. Pros: Different moderate prep time perfect for guests Read More
Rating: 1 stars
10/30/2011
Very bland & must use a non-stick pan. I didn't have one big enough so I added additional oil and used a stainless steel pan. The salmon still stuck to it. Overall the dish had very little flavor even though I added quite a bit of pepper. I was unable to taste the dill at all. I will use the leftovers in a salad as I don't think I want to eat this dish again as prepared. Read More