Salmon with Cucumbers & Dill

From EatingWell: September/October 1992, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

Nutrition Profile

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.

Nutrition Bonus: Selenium (86% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat