It's time for me to get together with the lovely ladies who join together once a month for the Cooking Light Virtual Supper Club (hence the flowers for the dinner table)! This month's theme was "All Things Green". . . just in time for St. Patrick's Day and the fresh spring growth that our neighbours south of the border are seeing in their gardens (whereas I see . . . snow. SIGH)
I decided to make this recipe for Salmon with Dill Sauce and Cucumber Salad for my contribution to the supper club. Now this would be an amazing dish to serve for St. Patrick's Day.
I know what you're thinking - St. Patrick's Day is corned beef, cabbage, and green beer. I remember my friend from Ireland being truly horrified by this 'no one would ever served corned beef for a special meal or for guests - it would be an embarrassment!'
One year, tired of her annual rant, I asked her what might be served in Ireland for guests. She thought for a minute or two, and said, 'mom would normally serve a big roast of beef or a nice salmon.'
This advice, from a real Irishwoman no less, is proof that corned beef is out and salmon is in! As I said, there is plenty to love about this recipe - especially the fact that it contains less than 350 calories.
Salmon with Dill Sauce and Cucumber Salad
6 tablespoons fat-free sour cream
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1 English cucumber (about 1 pound)
Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
The challenge with the Cooking Light Supper Club is that it is virtual. I've meet some of the group in person from time to time but when it comes to the actual party there are few guests (cue gratuitous kitty photo) . . . Dante waited patiently but there was to be no salmon for him.It was just too good to share.