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Salmon with Cucumbers & Dill

September/October 1992, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.3 (4 votes)

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.



READER'S COMMENT:
"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...
Salmon with Cucumbers & Dill

Makes: 6 servings

Active Time:

Total Time:

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

  1. Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
  2. 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.
  3. 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.
  4. 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; 0 g added sugars; 27 g protein; 1 g fiber; 164 mg sodium; 821 mg potassium.

Nutrition Bonus: Selenium (86% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 4 lean meat


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Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Fish
Preparation/ Technique
Saute
Meal/Course
Dinner

Ethnic/Regional
Scandinavian
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