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Title: Salmon with Cucumber and Dill
Categories: Vegetable Fish Entree Salmon
Yield: 6 Servings
| 2 | Seedless cucumbers; (1 1/2 | |
| Pounds) | ||
| Rinsed, trimmed | ||
| 2 | tb | All-purpose flour |
| 1/4 | ts | Each, plus more; to |
| Taste: | ||
| Salt, freshly ground pepper | ||
| 1 1/2 | lb | Skinless salmon fillets; |
| In 1 1/2" cubes | ||
| 4 | ts | Olive oil |
| 1/3 | c | Defatted chicken broth |
| 1 | pn | Sugar |
| 1/4 | c | Chopped fresh dill, plus |
| Sprigs; for garnish | ||
| Lemon wedges; for garnish |
1. Cut cucumbers into 2- by 1/2-inch sticks and set aside. Combine flour and 1/4 teaspoon each of salt and pepper in a large plastic food bag. Add the salmon and shake bag so it is well coated.
2. Heat 2 teaspoons of the oil in a large non-stick skillet over high heat. Add half of the salmon and cook until they are lightly browned but still pink in the center, 4 to 5 minutes. Transfer to a plate and set aside. Heat the remaining oil and cook the remaining salmon. Set aside.
3. Wipe out the skillet. Add the cucumbers, chicken broth, sugar and salt and pepper to taste. Heat to a simmer; cover and cook until cucumbers are crisp-tender, 3 to 4 minutes. Uncover and boil until the pan juices are reduced to about 2 tablespoons, 3 minutes. Add the salmon and minced dill. Cover and simmer until salmon is opaque in center, 2 to 3 minutes.
4. Taste and adjust the seasoning. Garnish with dill sprigs and lemon wedges.
Nutrition information per serving: Calories 215 Fat 10 g Cholesterol 65 mg Sodium 165 mg Carbohydrates 6 g Protein 24 g Lansing State Journal MC formatting by bobbi744@acd.net ICQ#2099532
Recipe by: Express Lane Cookbook by Sarah Fritschner