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
- 2 tablespoons all-purpose
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 pound salmon fillet, preferably center-cut, skin removed, cut into 1 1/2-inch cubes
- 2 teaspoons extra-virgin olive oil, divided
- 1 seedless cucumber, (3/4 pounds), cut into 2-by-1/2-inch sticks
- 1/3 cup reduced-sodium vegetable broth
- Pinch of sugar
- 1/4 cup chopped fresh dill, plus sprigs for garnish
- Lemon wedges, for garnish
- Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
- 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.
- 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.
- 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