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Pchd Salmon w/Cucumber Dill Sauce - Core




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 7
Servings | 4



Recipe Link: http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50537

List of Ingredients




1 medium cucumber(s), seedless
1 small onion(s), red, peeled and thinly sliced
1/4 cup red wine vinegar
1 tsp sugar
1/2 tsp table salt
1/2 tsp black pepper
1 1/2 Tbsp dill, fresh, minced or 1 tsp dried
1 medium garlic clove(s), minced
1 1/2 tsp horseradish sauce
8 oz plain fat-free yogurt
3 cup vegetable broth
3/4 cup wine, white, dry
1/2 medium lemon(s), cut into 3 slices
2 Tbsp dill, or 4 sprigs
1 1/4 pound Atlantic salmon fillet(s), four 5 oz fillets
1 Tbsp capers, optional

Recipe



To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator.

In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates.

Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.