Salmon, Cucumber, Dill SaladSalmon, especially Chinook (king) salmon, is a great way to add more of those hard-to-find omega-3 fatty acids to your Healthiest Way of Eating. Enjoy!
Prep and Cook Time: 20 minutes
- 11/2 lbs salmon filet, cut into 4 pieces, skin and bones removed
- 1 TBS Dijon mustard
- 1/2 TBS honey
- 1 large cucumber, peeled (if not organic), cut in half lengthwise, seeds scooped out, diced in ½ inch cubes
- 1 large ripe fresh tomato, diced
- 1 medium ripe, but firm avocado, diced in 1/2-inch cubes
- 2 TBS chopped fresh chives (or 2/3 tsp dried chives)
- 3 medium cloves garlic, pressed
- 11/2 TBS chopped fresh dill (or 11/2 tsp dried dill weed)
- 1 + 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- salt and cracked black pepper to taste
- Press garlic and let sit for 5 minutest to bring out its health-promoting properties.
- Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
- Rub salmon with 1 TBS fresh lemon juice, salt, and pepper.
- While pan is heating, mix together cucumber, tomato, avocado, chives, garlic, and dill in a bowl and set aside.
- Whisk together 2 TBS lemon juice, olive oil, salt and pepper in a separate bowl. Toss with cucumber mix when ready to serve.
- Place salmon on hot pan and cook for about 7 minutes, depending upon thickness. Combine honey and mustard and coat salmon during last 2 minutes of cooking.
- Divide cucumber mixture between 4 plates and serve with salmon.