Pan-Seared Salmon with Cu­cum­ber-Dill Sauce

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

This is one of my hus­band’s fa­vorite recipes. Salmon is a go-to for busy nights be­cause it cooks so quickly and is so versatile. The creamy dill sauce tastes light and fresh, with a nice crunch from the cu­cum­bers. —An­gela Spen­gler, Tampa, FL

1 Tbsp. canola oil

4 salmon fil­lets (6 oz. each) 1 tsp. Ital­ian sea­son­ing

1/4 tsp. salt

1/2 cup re­duced-fat plain yo­gurt 1/4 cup re­duced-fat may­on­naise 1/4 cup finely chopped cu­cum­ber 1 tsp. snipped fresh dill

1. In a large skil­let, heat oil over medium-high heat. Sprin­kle salmon with Ital­ian sea­son­ing and salt; place the fil­lets in skil­let, skin side down. Re­duce heat to medium. Cook un­til the fish just be­gins to flake eas­ily with a fork, about 5 min­utes on each side.

2. Mean­while, in a small bowl com­bine yo­gurt, may­on­naise, cu­cum­ber and dill. Serve with salmon.

1 FIL­LET WITH 1/4 CUP SAUCE 366 cal., 25g fat (4g sat. fat), 92mg chol., 349mg sod., 4g carb. (3g sug­ars, 0 fiber), 31g pro. Di­a­betic ex­changes: 4 lean meat,

21/2 fat.

HEALTH TIP This nu­tri­tious salmon dish pro­vides about 2g of omega-3 fatty acids.

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