Grilled Salmon with Tangy Cucumber Sauce

Salmon, once a common commodity in Northeast waters, remains a traditional Independence Day dish in New England. This recipe showcases the classic combination of salmon, cucumber, and horseradish. Use two spatulas to make handling the salmon easier. Garnish with lemon wedges, if desired.

Yield: 6 servings (serving size: 6 ounces salmon and 1/3 cup sauce)

Ingredients

• 1  cup  cubed seeded peeled cucumber
• 1 1/2  cups  fat-free sour cream
• 2  tablespoons  chopped green onions
• 2  tablespoons  chopped fresh dill
• 1 1/2  teaspoons  fresh lemon juice
• 1  teaspoon  prepared horseradish
• 3/4  teaspoon  kosher salt, divided
• 1  (3-pound) salmon fillet (about 3/4 inch thick)
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Dill sprigs (optional)

Preparation

1. Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.

2. Prepare grill.

3. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn (45 degrees) for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with sauce and dill sprigs, if desired.

Nutritional Information

Calories:

340 (33% from fat)

Fat:

12.4g (sat 1.9g,mono 4.1g,poly 4.9g)

Protein:

42.7g

Carbohydrate:

10.9g

Fiber:

0.3g

Cholesterol:

117mg

Iron:

1.7mg

Sodium:

374mg

Calcium:

149mg