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Microwave Salmon with Cucumber Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Microwave Salmon with Cucumber Salad

Microwave Salmon with Cucumber Salad
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 344
pro 36 g
total fat 19 g
sat. fat 4 g
carb 7 g
fibre 2 g
chol 101 mg
sodium 400 mg
% RDI: -
calcium 7
iron 8
vit A 6
vit C 38
folate 26

Ingredients

  • 4 salmon fillets, (1-1/2 lb/750 g)
  • 1/4 cup chopped fresh chives or green onions
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 lemon
  • Salad:
  • 1/3 cup thinly sliced red onions
  • 1/4 cup 2% plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp granulated sugar
  • 1/2 tsp dried dillweed
  • 1/4 tsp salt
  • 3 cups thinly sliced cucumbers

Preparation

Salad: In bowl, soak onion in cold water for 15 minutes; drain and pat dry. In bowl, whisk together yogurt, lemon juice, sugar, dillweed and sa< add cucumber and onion.

Place salmon in microwaveable dish; sprinkle with chives, salt and pepper. Cut lemon in half lengthwise; cut crosswise into paper-thin slices and arrange over salmon. Cover and microwave at High until fish flakes easily when tested, 3 to 5 minutes. Serve with cucumber salad.

Additional information :

Tip: To cook salmon on stove top, bring 1/2 cup (125 mL) water to boil in large skillet. Add salmon, chives, salt, pepper and lemon. Reduce heat, cover and simmer until fish flakes easily when tested, about 10 minutes.

Serve with: Steamed Red Potatoes

Source : Canadian Living Magazine: April 2004

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