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Cucumber Dill Salmon ~ pan seared salmon topped with a creamy Greek yogurt, cucumber-dill sauce with a hint of lemon. This easy recipe is ready in just 20 minutes without any sour cream!

Cook Time   : 20 mins


·         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


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.

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