Broiled Salmon with Horseradish Cream and Cucumber Salad

4
Serves
215
Calories
18
Nutrients
19
Vitamins

Ingredients

1 medium cucumber , peeled and thinly sliced
1 small red onion , thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons fresh dill sprigs
1/2 cup non-fat sour cream
2 tablespoons prepared horseradish
1 tablespoon canola oil

Cooking Instructions

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

Nutrition Information

Number of Servings: 4

Calories
215
Protein
26 g
Total Carbohydrate
11 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
5 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
60 mg
Omega-3 Fatty Acid
2 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
48 %
Percent Calories from Carbohydrate
20 %
Percent Calories from Fat
32 %

Vitamin A
206 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
8 mg
Vitamin B6
0 mg
Vitamin B12
3 mcg
Biotin
6 mcg
Vitamin C
11 mg
Vitamin D
536 IU
Folate
20 mcg
Vitamin E
3 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
95 mg
Iron
1 mg
Phosphorus
278 mg
Potassium
641 mg
Sodium
278 mg
Zinc
1 mg