dLifeHeaderPortlet dLifeHeaderPortlet

Salmon with Cucumber Sauce
Source: dLife

Lemon and white wine salmon with a creamy cucumber sauce.

Prep Time: 1 hours
Cook Time: 2 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 199.4
Total Carbs 7.6 g
Dietary Fiber 0.6 g
Sugars 4.1 g
Total Fat 4.5 g
Saturated Fat 1.0 g
Unsaturated Fat 0.0 g
Potassium 109.1 mg
Protein 24.7 g
Sodium 172.0 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA


1 quart  cold water
0 1/4 cup  white wine
2 tbsp  fresh lemon juice
1 each  bay leaves
0 1/4 tsp  black peppercorns
8 oz  salmon steaks
0.3333 cup  plain nonfat yogurt
0 1/2 tbsp  minced garlic
0 1/4 each  small cucumber, peeled
1 each  scallions
0 1/2 tbsp  fresh cilantro
1 pinch  salt
1 pinch  black pepper
0.125 tsp  cumin seeds
2 each  cilantro sprigs
  1. Mix together the water, wine, lemon juice, bay leaf, and peppercorns in a skillet and place over high heat. Cover and bring to a boil.
  2. Place the steaks on the skillet, cover, and turn the heat off. Let stand for 8 minutes or until the salmon is opaque in the thickest part.
  3. Use a slotted spatula to put the salmon on a plate. Seal the plate with plastic wrap and refrigerate for at least 1 hour. Discard the liquid.
  4. Mix together the yogurt, garlic, cucumber, scallion, salt, pepper, minced cilantro, and cumin seed. Refrigerate until the salmon is ready.
  5. Place the salmon on two plates and drizzle the sauce on top. Garnish with the cilantro sprigs.

  • Watch dLifeTV online now!

    Click here for more info