Broiled Salmon With Sweet-and-Sour Cucumbers
Cooking Light

Tips:

You can easily cut this recipe in half to serve four instead of eight.
If you don't have a broiler rack, you can use a cookie sheet.

2 tablespoons Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon salt
8 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
Sweet-and-Sour Cucumbers

Prepare broiler.
Combine first 3 ingredients. Brush mustard mixture over fillets.
Place fillets, skin sides down, on a broiler rack coated with cooking
spray; broil 8 minutes or until fish flakes easily when tested with a
fork. Serve fish with Sweet-and-Sour Cucumbers. Yield: 8 servings
(serving size: 1 fillet and 1/3 cup cucumbers).

Sweet-and-Sour Cucumbers:

Tips:

Fresh herbs can be stored in the refrigerator for up to five days. Wrap
them in a damp paper towel and place in a zip-top plastic bag. Wash the
herbs just prior to use, and blot dry with paper towels.
To easily chop the dill, place the feathery leaves in a measuring cup,
and snip away using kitchen scissors.

4 cups thinly sliced peeled cucumber (about 3 large)
3 tablespoons sugar
1/2 teaspoon salt
1/4 cup cider vinegar
1 tablespoon chopped fresh or 1 teaspoon dried dill

Place first 3 ingredients in a large bowl; toss gently to coat. Stir
in vinegar and dill. Cover and chill 2 hours. Yield: 8 servings (serving
size: 1/3 cup).


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