Wednesday, January 20, 2010
my palate has been a bit limited during pregnancy. i haven't really been into chicken lately and i can't stand most asian foods with sweet/sour/spicy sauces. in fact, i pretty much only want beef. but i can't have that everyday, so i've been on a mission to find new recipes to mix into my meal planning that don't include chicken (thats hard to do, you know). i also try to find a few healthy options, as i'm on no diet and eat treats far too often. fish usually seems to come to mind and husband loves it. we've had scallops and salmon and shrimp (no, not all fish) in the past week or so and this recipe topped the pack.
salmon with cucumber salad and dill sauce (adapted from cooking light august 2007)
3 tbsp fat-free sour cream
1 tbsp plus 1 tsp finely chopped fresh dill, divided
2 tbsp rice vinegar, divided
3/4 tbsp finely chopped shallots
1/4 tsp grated lemon rind
1 tsp fresh lemon juice
1 garlic clove, minced
1-2 (6-ounce) salmon fillets
salt and pepper
1/4 cc dry white wine
1 english cucumber
1. combine sour cream, 1 tbsp dill, 1 tbsp vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill
2. season fish with salt and pepper
3. heat a nonstick skillet over medium-high heat and add fish to pan, cooking for 3 minutes
4. turn fish and cook 1 additional minute
5. remove from heat, add wine, and cover
6. let stand for 3 minutes or until desired doneness
7. using a vegetable peeler, shave cucumber lengthwise into ribbons
8. combine cucumber, 1 tbsp rice vinegar, and 1 tsp dill in a bowl; toss gently
9. to serve, place cucumber mixture on plates and top with fish and dill sauce
salmon with cucumber salad and dill sauce (adapted from cooking light august 2007)
3 tbsp fat-free sour cream
1 tbsp plus 1 tsp finely chopped fresh dill, divided
2 tbsp rice vinegar, divided
3/4 tbsp finely chopped shallots
1/4 tsp grated lemon rind
1 tsp fresh lemon juice
1 garlic clove, minced
1-2 (6-ounce) salmon fillets
salt and pepper
1/4 cc dry white wine
1 english cucumber
1. combine sour cream, 1 tbsp dill, 1 tbsp vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill
2. season fish with salt and pepper
3. heat a nonstick skillet over medium-high heat and add fish to pan, cooking for 3 minutes
4. turn fish and cook 1 additional minute
5. remove from heat, add wine, and cover
6. let stand for 3 minutes or until desired doneness
7. using a vegetable peeler, shave cucumber lengthwise into ribbons
8. combine cucumber, 1 tbsp rice vinegar, and 1 tsp dill in a bowl; toss gently
9. to serve, place cucumber mixture on plates and top with fish and dill sauce
mm, so tasty! it's very summery and fresh. i love the tangy dill sauce (dill and salmon are a match made in heaven and i really don't eat the fish without it) and the crunchy cucumber salad. i didn't even take pictures of the process because it's so fast and easy there just wasn't time between start to finish (eating).
i don't have new year's resolutions this year, but if healthy eating is one of yours, try this easy dinner. or, if you already ate a bag of candy by yourself and you'd like to level the playing field (salads cancel out sweet calories, fyi), this is a great option.
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