Broiled Salmon with Horseradish Cream and Cucumber Salad

This recipe serves:  4

1 medium cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lemon juice
salt to taste
2 tablespoons fresh dill sprigs
1/2 cup non-fat sour cream
2 tablespoons prepared horseradish
freshly ground black pepper
4 salmon fillets, about 4 ounces each
1 tablespoon canola oil
For the cucumber salad:
1. Place the cucumber and red onion in a bowl and toss to combine. Season to taste with lemon juice and salt. Garnish with dill sprigs.

For the salmon and horseradish sauce:
2. Combine the sour cream and horseradish in a small bowl. Season generously with freshly ground black pepper and a touch of salt. Refrigerate until ready to serve.
(This can be made in advace and stored in the refrigerator for up to 3 days.)

3. Preheat the broiler.

4. Brush the salmon fillets with canola oil, season them with salt and pepper and place them on a nonstick baking sheet.

5. Broil the fillets until they are just cooked through, about 3 to 4 minutes per side.

6. Serve each salmon fillet, hot or at room temperature, with a dollop of horseradish sauce and a serving of cucumber salad.

Serving Size: 1 fillet with sauce and salad

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