Prep 15 mins
Cook 15 mins
This is one of those recipes that was emailed to me and sounded so good. I haven't tried it so I can't say if its good or not but it does have promising ingredients. The recipe is from The Eating Well Diabetes Cookbook.
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- ground pepper, freshly ground
- 1 3⁄4 lbs salmon fillets, skin removed, cut into 1 1/2 inch cubes
- 4 teaspoons olive oil, divided
- 2 English seedless cucumbers, cut into 2 by 1/2 inch sticks
- 1⁄3 cup chicken broth
- 1⁄4 cup fresh dill, chopped
- dill sprigs (to garnish)
- lemon wedge (to garnish)
- In a shallow dish, combine the flour, salt and pepper.
- Dredge the salmon pieces in the flour mixture, shaking off excess.
- Over high heat, heat 2 teaspoons oil in a large nonstick skillet.
- Add half the fish and sauté until lightly browned on the outside but pink on the inside, approximately 4 to 5 minutes.
- Transfer to plate and wipe out the pan; add the remaining oil and return to heat.
- Sauté the remaining salmon and transfer to plate.
- Wipe out the pan again and add cucumbers, broth and a pinch of sugar.
- Bring to a simmer over medium heat, cook and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
- Uncover, increase the heat to high and boil until pan juices are reduced to 2 tablespoons, approximately 3 minutes.
- Add the salmon and dill to pan cover and simmer just until salmon is opaque in the center, 2 to 3 minutes.
- Garnish with dill sprigs and lemon wedges.
This is a delicious salmon recipe and unique with the cucumber. Made just as directed for ZWT #7.
Simple to put together and very delicious. Thanks, PaulaG! Made for the Unrulies Under the Influence, ZWT6.
What a fantastic salmon dish, this recipe really deserves more than 5 stars! I made this as directed but only had one large cucumber, and it still was delicious! I can't wait to repeat this recipe! thanks so much Paula, DH and myself loved this served with rice tonight...Kitten:)