Poached Cucumber Dill Salmon
2 pounds salmon
1 large cucumber
1 cup low fat plain yogurt
1 tbsp. fresh dill weed
2 tsps. skim milk
1 tsp. sugar
1 tsp. yellow mustard
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees.
Put salmon on a sheet of aluminum foil and put it on a rack in a shallow pan.
Pour cold water into the pan until it is about 1 inch deep.
Cover the top of the pan with foil.
Bake the salmon for 30 minutes or until it flakes when tested with a fork.
Combine the cucumber, yogurt, dill, milk, sugar, mustard, salt, and pepper.
Cover and refrigerate the sauce until ready to serve.
Makes 6 servings.
Calories 250, Protein 33 g, Carbohydrate 5 g, Fat 10 g, Cholesterol 86 g,
Sodium 205 mg.