dish
Poached Salmon with Cucumber Dill Sauce

4
Serves
228
Calories
15
Nutrients
17
Vitamins

Ingredients

1/2 teaspoon kosher salt
4 tablespoons fresh lemon juice
1/2 cup low-fat sour cream
1 tablespoon dill
pinch cayenne pepper
juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon seafood seasoning

Cooking Instructions

For the Cucumber Dill Sauce:

1. Puree the cucumber with the salt in a blender or food processor.

2. Place the cucumber puree in a bowl and stir in the remaining ingredients.

For the salmon:

1. Place the lemon juice, salt, seasoning and about 3 cups of water in a 10" pan. Add the salmon fillets and more water to cover the salmon if necessary.

2. Turn the heat to medium and bring the liquid to a simmer. Remove the fillets when they are just opaque, about 2 to 3 minutes depending on thickness. Place the fillets in the refrigerator to cool. (This can be done in advance and kept covered in the refrigerator for up to 2 days.)

3. Thinly slice the cucumber and divide the slices between 4 plates. Place each chilled salmon fillet on top of the sliced cucumbers. Drizzle the sauce on the salmon and around the plate.

Serving Size: 1 fillet with cucumbers and sauce

Nutrition Information

Number of Servings: 4
Calories
228
Protein
26 g
Total Carbohydrate
13 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
6 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
65 mg
Omega-3 Fatty Acid
2 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
47 %
Percent Calories from Carbohydrate
24 %
Percent Calories from Fat
29 %
Vitamin A
576 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
9 mg
Vitamin B6
1 mg
Vitamin B12
4 mcg
Biotin
6 mcg
Vitamin C
23 mg
Vitamin D
273 IU
Folate
33 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
89 mg
Iron
2 mg
Phosphorus
270 mg
Potassium
924 mg
Sodium
604 mg
Zinc
1 mg