Salmon With Cucumber Sauce
|Salmon fillets||1 1⁄2 Pound, cut into serving pieces|
|Lemon||1 , juiced|
|For cucumber sauce|
|White vinegar||1 1⁄2 Teaspoon|
|Garlic clove||1 Small, minced|
|Snipped fresh dill||1 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
Drizzle the lemon juice over the salmon and rotate the salmon in the Flat Standard Basket for 10 to 15 minutes or until just cooked through.
Serve with Cucumber Sauce.
To make the Cucumber Sauce, peel the cucumber and halve lengthwise.
Remove the seeds from the center of the cucumbers, then grate.
Place in a bowl and sprinkle with salt.
Refrigerate for 1 hour.
In another bowl, stir together the vinegar, garlic, dill, yogurt, and olive oil.
Drain the cucumbers and add to the yogurt mixture.
Refrigerate for at least 4 hours before serving.
Serving size: Complete recipe
Calories 1238 Calories from Fat 547
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 12.9 g64.4%
Trans Fat 0 g
Cholesterol 403.6 mg134.5%
Sodium 1387 mg57.8%
Total Carbohydrates 24 g8.1%
Dietary Fiber 3.9 g15.5%
Sugars 13.1 g
Protein 145 g290.5%
Vitamin A 36.6% Vitamin C 106.4%
Calcium 45.3% Iron 41.6%
*Based on a 2000 Calorie diet