Salmon with Dill SauceA classic dish that offers great taste in addition to nutrition. It's light enough for summer yet will provide you with a refreshing option for a wintertime meal. And it provides more than 30% daily value for omega-3 fatty acids, protein, selenium, and niacin. We are such fans of this recipe that we've included it in Day 1 of our Healthiest Way of Eating Plan.
Prep and Cook Time: 15 minutes
- 1/3 lb salmon fillet, cut in half
- 2 tsp lemon juice
- sea salt and black pepper to taste
- Dill Sauce
- 4 oz cup low-fat plain yogurt
- 1 medium cucumber, seeded and diced
- 1 TBS dill weed
- 1 tsp fresh mint
- black pepper to taste
Quick Broil Salmon
- To Quick Broil, preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
- Rub salmon with fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
- Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
Combine all ingredients and serve on chilled Quick Broil Salmon.