Prep 5 mins
Cook 8 mins
5 WW points, serve with herbed new potatoes and steamed asparagus
- 1 cup dry white wine
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 1 lb salmon fillet
- 3⁄4 cup nonfat yogurt
- 1⁄2 cup unpeeled cucumber, finely chopped (about 1/2 small)
- 1 teaspoon dried dill or 1 tablespoon fresh dill weed
- 1⁄4 teaspoon salt
- Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
- While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
- Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
Wow, this is fantastic- restaurant quality for sure!Followed the recipe exactly- loved the way the dill/cucumber/yogurt flavors complimented the salmon.Served this with Roxygirl from Colorado's Confetti Rice Pilaf (#109755) and steamed asparagus for a wonderful meal. Thanks, Amber Dawn, for a recipe that will be made a lot this summer!
This was delicious Amber Dawn! I love salmon and I love tzatziki sauce. This sauce was so like that. Fantastic combination. This is a simple recipe that is light, refreshing and didn’t make me feel stuffed, just satisfied. I did have to substitute sour cream for the yogurt as I didn’t have any on hand. I served with steamed asparagus and steamed Jersey Royal potatoes. Delectable! I guess I kind of blew the WW points with the butter I added to the potatoes. ;) Thank you for sharing this. Needless to say I will be preparing this again.
I served this tonight to my DH, DS and my father-in-law. I doubled the recipe hoping for leftovers, but all but 4 oz. was devoured. My DH is not much of a salmon fan, but said this was the best he'd ever eaten. This was so easy and so delicious! I will make it again and again. Thanks for posting Amber Dawn.