Salmon with Cucumber and Dill

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

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