July 24, 2008

Summer Cooking: Fish

by Shelly

Tried out a yummy new recipe last night from one of my Cooking Light cookbooks. I just went to Costco the other day and bought a bunch of salmon. I usually do my bbq recipe which I know my husband loves (I’ll give that recipe out next week), but I was aching to try something different.

Our neighbor John who is an organic gardener, gave us a few fresh cucumbers so I thought I would try to utilize those. Found this great recipe for Salmon with Cucumber Salad and Dill Sauce…so good!!! I didn’t have fresh dill on hand so I just cut down the amount of dill a bit and used dry instead. You cut down the amount of herbs in the recipe when you use dry because the flavor is more intense. I’m sure it would be a bit yummier with fresh, but I wasn’t about to pack up the baby to run to the store for one thing.

We had some fresh La Brea Bakery bread to go with it and a nice bottle of Pinot Noir (we prefer red even with fish). The dish was pretty light and could have used a carb…maybe a nice wild rice, but we gave ourselves two pretty big portions of fish. So it was filling for us. Oh and FAST…this recipe was a breeze to make and oh so quick! Definitely a do-again.

Salmon with Cucumber Salad and Dill Sauce
6 tablespoons fat-free sour cream
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup dry white wine
1 English cucumber (about 1 pound)

Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
4 servings

Nutritional Information
CALORIES 347(49% from fat); FAT 18.7g (sat 3.7g,mono 6.6g,poly 6.7g); IRON 1mg; CHOLESTEROL 102mg; CALCIUM 68mg; CARBOHYDRATE 7.2g; SODIUM 283mg; PROTEIN 35.4g; FIBER 0.9g

Jeanne Kelley, Cooking Light, AUGUST 2007

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