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Salmon With Cucumber Sauce Recipe
|Salmon fillets||1 1⁄2 Pound, cut into serving pieces|
|Lemon||1 , juiced|
|For cucumber sauce|
|White vinegar||1 1⁄2 Teaspoon|
|Garlic clove||1 Small, minced|
|Snipped fresh dill||1 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
Serving size: Complete recipe
Calories 1061 Calories from Fat 369
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol 383.2 mg
Sodium 1543.4 mg64.3%
Total Carbohydrates 24 g8.1%
Dietary Fiber 3.9 g15.5%
Sugars 13.1 g
Protein 146 g291.8%
Vitamin A 47.1% Vitamin C 106.4%
Calcium 46% Iron 40.5%
*Based on a 2000 Calorie diet
Serve with Cucumber Sauce.
To make the Cucumber Sauce, peel the cucumber and halve lengthwise.
Remove the seeds from the center of the cucumbers, then grate.
Place in a bowl and sprinkle with salt.
Refrigerate for 1 hour.
In another bowl, stir together the vinegar, garlic, dill, yogurt, and olive oil.
Drain the cucumbers and add to the yogurt mixture.
Refrigerate for at least 4 hours before serving.