Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 23.8g; carbohydrates 6.3g; dietary fiber 0.7g; sugars 2g; fat 7.4g; saturated fat 1.5g; cholesterol 53mg; vitamin a iu 311.2IU; vitamin c 4.9mg; folate 29mcg; calcium 63.2mg; iron 1.1mg; magnesium 47.6mg; potassium 603.2mg; sodium 186.2mg; thiamin 0.1mg.

1 vegetable, 4 lean meat

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