Salmon with Cucumber Salad and Dill Sauce

During the summer I crave fresh food. This recipe is one of my favorite's because the flavors blend so nicely together. I swear, it tastes just as good as anything I have ordered in a restaurant.

Salmon with Cucumber Salad and Dill Sauce

adapted from My Recipes

Ingredients for Dill Sauce:

6 Tbsp. Low-fat sour cream

1 Tbsp. dried dill

1 1/2 Tbsp. finely chopped shallots (I have used onion)

2 tsp. fresh lemon juice

1/4 tsp. lemon rind

1 garlic clove minced

2 Tbsp. Rice vinegar

Ingredients for Cucumber Salad:

1/2 cup rice vinegar

2 Tbsp. sugar

Kosher salt

1 Seedless (English) cucumber

1/2 red onion thinly sliced

1/2 tsp. chopped dill (I omit it)

1 tsp. kosher salt (or less)

Salmon:

4 (6oz.) Salmon fillets

1/4 tsp. salt

1/4 tsp. pepper

1/4 cup dry white wine

non-stick cooking spray

Combine sour cream, dill, vinegar, shallots, lemon rind, lemon juice, and garlic in a bowl. Stir well: cover and chill.

Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from heat. stir in 1/4 cup of ice cubes until melted. Shave cucumber into ribbons. Toss the cucumber, red onion and dill in a serving bowl with vinegar mixture; place in refrigerator.

Sprinkle salmon with salt and pepper. Heat a large non-stick skillet over med/high heat. Coat pan with non-stick spray. Add fish to pan and cook for 3 minutes and then flip over and cook for 1 minute. Remove from heat and pour in white wine. Let stand for 3 minutes or until fish flakes easily.

When serving place cucumber's on the bottom, then salmon and top with dill sauce.

Jen

Linking to: Tasty Tuesday

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