Broiled Salmon with Cucumber-Dill Sauce

Name: Broiled Salmon with Cucumber-Dill Sauce
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 177 milliliters small cucumber, peeled, seeded, and chopped (about; 2 Tbsps chopped fresh dill; 177 milliliters reduced-fat sour cream; 680 grams salmon fillets; 1 teaspoons salt, divided; 1 small shallot, peeled and finely chopped

Broiled Salmon with Cucumber-Dill Sauce is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 309 calories, 36g of protein, and 15g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It works best as a main course, and is done in approximately 22 minutes. Head to the store and pick up shallot, cream, dill, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Combine first 4 ingredients in a small serving bowl; stir in 1/4 teaspoon each of salt and pepper. Cover and chill until ready to serve.

Ingredients you will need

Salt And Pepper

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Bowl

Sprinkle fillets with remaining salt and pepper.

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Salt And Pepper

Place fillets, skin side up, on broiler rack coated with cooking spray. Broil 7 minutes; turn fillets, and broil 5 to 7 minutes or until fish flakes easily when tested with a fork.

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Cooking Spray

Fish

Equipment you will use

Broiler

Remove skin from fillets.

Serve fillets with sauce and lemon wedges, if desired.

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Lemon Wedge

Sauce

Equipment

Broiler

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 177milliliters

small cucumber, peeled, seeded, and chopped (about 2Tbsps

chopped fresh dill 177milliliters

reduced-fat sour cream 680grams

salmon fillets 1teaspoons

salt, divided 1small

shallot, peeled and finely chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.