Salmon With Cucumber Chive Sauce Recipe
Ingredients
| 2-inch-long piece of cucumber | ||
| Red bell pepper | 1/4 Cup (16 tbs), minced | |
| Margarine | 1 Tablespoon | |
| Snipped chives | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Salmon fillets | 4 Small, pounded | |
| 1/2 cup nonfat sour cream | ||
| 1/2 cup plain lowfat yogurt | ||
| Lemon juice | 3 Tablespoon | |
| Lemon zest | 2 Teaspoon, grated | |
| Dry mustard | 1/2 Teaspoon | |
Directions
1. Preheat the broiler. Line a broiler pan with foil and spray the foil with nonstick cooking spray.
2. Peel and finely chop the cucumber. Mince the bell pepper. Melt the margarine in a small saucepan.
3. In a small bowl, combine the melted margarine with 1 tablespoon of the fresh chives, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
4. Place the fish on the broiler pan. Spread the chive mixture over the fish and broil 4 inches from the heat until the fish is opaque and just flakes when tested with the tip of a knife, about 7 minutes.
5. Meanwhile, in a medium-size bowl, combine the sour cream, yogurt, lemon juice, lemon zest (if using), mustard, the remaining 5 tablespoons fresh chives, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in the cucumber and bell pepper.
2. Peel and finely chop the cucumber. Mince the bell pepper. Melt the margarine in a small saucepan.
3. In a small bowl, combine the melted margarine with 1 tablespoon of the fresh chives, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
4. Place the fish on the broiler pan. Spread the chive mixture over the fish and broil 4 inches from the heat until the fish is opaque and just flakes when tested with the tip of a knife, about 7 minutes.
5. Meanwhile, in a medium-size bowl, combine the sour cream, yogurt, lemon juice, lemon zest (if using), mustard, the remaining 5 tablespoons fresh chives, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in the cucumber and bell pepper.
Chef
