4 Points – Total Time: 22 min – Prep: 8 min Cook: 14 min Serves: 4
This is a go-to recipe we rely on many times, in fact, it’s been made in our kitchens for 16 plus years. Cucumber and dill combined with sour cream, shallots, and salt makes for a creamy sauce to serve over or on the side of the broiled salmon. In this photo you will also see a side of grilled zucchini with a Middle-Eastern inspired yogurt sauce, I’ll share that recipe in another post soon. My version of the recipe is just below the image, but for the original, hop on over to the WW site.
Ingredients
- ¾ cup reduced-fat sour cream
- 1 small, peeled, seeded, and chopped Cucumber (about 3/4 cup)
- 1 small, peeled and finely chopped uncooked shallot
- 2 Tbsp, fresh dill
- ½ tsp, divided salt
- ½ tsp, freshly ground black pepper, divided
- 2 ¼ pounds, six 6-oz pieces uncooked farmed salmon fillets with or without skin
- 1 spray cooking spray
- 1 medium lemon, cut in wedges
Instructions
- Preheat broiler.
- Combine the 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.
- Sprinkle fillets with remaining 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. Remove skin from fillets. Serve fillets with sauce and lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 1⁄3 cup sauce).
