Salmon with Cucumber and Dill
- 1 lb. (4) salmon filets
- 2 tablespoons olive oil
- 1 tablespoon dried dill, divided
- 1 cucumber, diced
- 2 tablespoons lemon juice
- 2 cups plain yogurt
- 3 green onions, chopped
- 1 teaspoon capers, rinsed, chopped
- 1/4 cup parsley, chopped
- No Salt Seasoning and Pepper
Brush salmon filets with oil on each side. Sprinkle half of the dill, no salt seasoning and pepper over the four filets. In a large skillet up to medium-high heat, cook the filets for 2-3 minutes on each side or until desired doneness.
In a medium bowl, mix together the remaining dill, cucumber, lemon juice, yogurt, onions, capers and parsley. Serve desired amount over each filet. The remaining sauce can be kept in a sealed container in the refrigerator for 3-4 days.
Sponsor: Intermountain Medical Center Heart Institute