Salmon with Cucumber and Dill


Salmon with Cucumbers & Dill

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.

From EatingWell: September/October 1992, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings
Active Time: 40 minutes
Total Time: 40 minutes


  1. 2 tablespoons all-purpose
  2. 1/4 teaspoon salt
  3. Freshly ground pepper, to taste
  4. 1 pound salmon fillet, preferably center-cut, skin removed, cut into 1 1/2-inch cubes
  5. 2 teaspoons extra-virgin olive oil, divided
  6. 1 seedless cucumber, (3/4 pounds), cut into 2-by-1/2-inch sticks
  7. 1/3 cup reduced-sodium vegetable broth
  8. Pinch of sugar
  9. 1/4 cup chopped fresh dill, plus sprigs for garnish
  10. Lemon wedges, for garnish


  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 the salmon and sauté until lightly browned on the outside but still pink inside, 5 to 6 minutes. Transfer to a plate.
  3. Add cucumbers, broth and sugar to pan. 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; 27 g protein; 1 g fiber; 164 mg sodium; 821 mg potassium.Nutrition Bonus: Selenium (86% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat


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