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Preptime: 20 min.Cooktime: 10 min.
Carbs: 11g
Fat: 7g
Fiber: 2g
Protein: 26g
Satfat: 1g
Sodium: 278mg
For the cucumber salad:
1 medium cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lemon juice
salt to taste
2 tablespoons fresh dill sprigs
For the salmon and horseradish cream:
1/2 cup non-fat sour cream
2 tablespoons prepared horseradish
freshly ground black pepper
4 salmon fillets, about 4 ounces each
1 tablespoon canola oil
Directions:
For the cucumber salad:
1. Place the cucumber and red onion in a bowl and toss to combine. Season to taste with lemon juice and salt. Garnish with dill sprigs.
For the salmon and horseradish sauce:
2. Combine the sour cream and horseradish in a small bowl. Season generously with freshly ground black pepper and a touch of salt. Refrigerate until ready to serve.
(This can be made in advace and stored in the refrigerator for up to 3 days.)
3. Preheat the broiler.
4. Brush the salmon fillets with canola oil, season them with salt and pepper and place them on a nonstick baking sheet.
5. Broil the fillets until they are just cooked through, about 3 to 4 minutes per side.
6. Serve each salmon fillet, hot or at room temperature, with a dollop of horseradish sauce and a serving of cucumber salad.
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