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Preserves
2 tablespoons all purpose flour
1/4 teaspoon salt, or to taste
freshly ground pepper to taste
1 3/4 pounds salmon filet, preferably center cut, skin removed, cut into 1 1/2" cubes
4 teaspoons extra virgin olive oil, divided
2 seedless cucumbers (1 1/2 pounds), cut into 2x1/2" sticks
1/3 cup reduced sodium chicken broth
pinch of sugar
1/4 cup chopped fresh dill, plus sprigs for garnish
lemon wedges for garnish
Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add half the salmon and saute until lightly browned on the outside but still pink on the inside, 4-5 min.
Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Saute the remaining salmon and transfer to the plate.
Wipe out the pan again and add cucumbers, broth and sugar. Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3-4 minutes. Uncover, increase the heat to high and boil until the pan juices are reduced to 2 tablespoons, about 3 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, 2-3 minutes. Garnish with dill sprigs and lemon wedges.
Nutritional information per serving (1/6 of recipe): cal 240, fat 12g, chol 72mg,
carb 6g, protein 27g, fiber 1g, sodium 164mg
Exchanges per serving: 1 vegetable, 4 lean meat
