Into small bowl, with vegetable peeler, cut thin slices from each cucumber half up to seed portion. Stir in onion, vinegar, 1 teaspoon oil, salt and black pepper. Refrigerate until ready to serve.
2
Place oven rack 4 to 5 inches from broiler. Preheat broiler to high. Coat both sides of salmon with remaining 4 teaspoons oil. In shallow baking dish, place salmon, skin side up, and broil 3 to 5 minutes or until skin is lightly browned.
3
With wide spatula, turn salmon. Pour lemon juice over salmon and sprinkle with lemon pepper seasoning, garlic powder and onion salt. Broil salmon 5 minutes.
4
In small bowl, mix sour cream and dill; spread evenly over salmon. Broil 3 to 4 minutes or until sour cream topping is lightly browned, salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and flesh to remove skin. Serve salmon over cucumber mixture; garnish with dill sprigs and lemon slices.
Ingredients
1English cucumber, halved crosswise
½small white onion, thinly sliced into rings
1tbspred wine vinegar
5tspextra virgin olive oil
½tspkosher salt
¼tspground black pepper
4boneless salmon fillets (about 1½ pounds)
¼cupfresh lemon juice
1tsplemon pepper seasoning
½tspgarlic powder
½tsponion salt
¼cup light sour cream
½tspchopped fresh dill plus sprigs for garnish
Lemon slices for garnish
Directions
1
Into small bowl, with vegetable peeler, cut thin slices from each cucumber half up to seed portion. Stir in onion, vinegar, 1 teaspoon oil, salt and black pepper. Refrigerate until ready to serve.
2
Place oven rack 4 to 5 inches from broiler. Preheat broiler to high. Coat both sides of salmon with remaining 4 teaspoons oil. In shallow baking dish, place salmon, skin side up, and broil 3 to 5 minutes or until skin is lightly browned.
3
With wide spatula, turn salmon. Pour lemon juice over salmon and sprinkle with lemon pepper seasoning, garlic powder and onion salt. Broil salmon 5 minutes.
4
In small bowl, mix sour cream and dill; spread evenly over salmon. Broil 3 to 4 minutes or until sour cream topping is lightly browned, salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and flesh to remove skin. Serve salmon over cucumber mixture; garnish with dill sprigs and lemon slices.
