Cucumber Dill Salmon

Cucumber Dill Salmon ~ pan seared salmon topped with a creamy cucumber-dilly sauce. Simple, sophisticated taste in just 20 minutes.

It’s a new year and while I really enjoyed all the holiday goodies (hello leftover Fettuccine Alfredo for breakfast), it’s time I started eating more responsibly, kicking it off with this Cucumber Dill Salmon

There are a lot of reasons to eat salmon, but the best reason is that it tastes good. Really good. Personally, I don’t automatically jump on whatever the current health bandwagon is just for the sake of. I want need my food to taste good first and foremost.

Cucumber Dill Salmon is one of my favorite ways to eat salmon and while other cucumber dill recipes call for mayonnaise, this one does not. You won’t believe how much flavor it has with so few ingredients and how quickly it goes from stove to table!

Start by preheating the oven to 400 degrees then using an oven-safe skillet, drizzle a tablespoon of so of olive oil in and warm over medium heat.

Pat moisture from salmon using a paper towel then season it with salt and pepper adding it to the skillet.

Sear the salmon on both sides (if your salmon has the skin on, sear only on side without the skin). Squeeze the juice from one lemon wedge over the top of the salmon pieces and bake the salmon 6-8 minutes or until it’s firm and cooked through.

Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet. Season the sauce with salt and pepper and using an ‘S’ motion, combine 1/4 cup of skim milk and the cream cheese (if the mixture is too thick for you, add more milk one tablespoon at a time).

Turn off the heat and stir in the diced cucumber and one tablespoon of the fresh dill then spoon the creamy dill sauce over the salmon filets, garnish with the additional dill and serve with a lemon wedge. Enjoy!

Ingredients

• Olive oil
• 3-4 salmon filets
• Salt and pepper
• 1 lemon cut in 6 wedges
• 1/3 cup English cucumber cut in pea size cubes
• 4 oz light or Greek yogurt cream cheese
• 2 tablespoons fresh dill minced
• 1/4 cup + an additional 2-3 tablespoons of skim milk

Instructions

1. Pre-heat the oven to 400 degrees.
2. Using an oven-safe skillet, drizzle olive oil into the pan and warm over medium heat.
3. Pat moisture from salmon using a paper towel and season with salt and pepper.
4. Sear the salmon on both sides (if your salmon has the skin on, sear only on side w/o skin) then squeeze the juice from one lemon wedge over the top of the salmon pieces.
5. Bake the salmon 6-8 minutes or until it is firm and cooked through.
6. Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet then season with salt and pepper.
7. Using an 'S' motion, combine 1/4 cup of the skim milk and cream cheese (if the mixture is too thick, add more milk one tablespoon at a time).
8. Turn off the heat and stir in the diced cucumber and ONE tablespoon of the fresh dill. Spoon the creamy dill sauce over the salmon filets.
9. Garnish with the additional dill and serve with a lemon wedge.

Recipe Source:agoudalife.com

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