*In Irish folklore, the Salmon of Knowledge imparts his wisdom to anyone who eats him...maybe that's where we get the idea of fish as "brain food". Whether you become wiser or not, this delicious salmon dish will satisfy and keep you on program. The lovely pale green cucumber dill sauce makes this a perfect St. Patrick's Day dish. Colette



POINTS® Value |  7
Servings | 4
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Moderate

Use a foot-long English cucumber or pickling cucumber in this recipe - they have fewer seeds and are less watery.

1 medium cucumber(s), seedless
1 small onion(s), red, peeled and thinly sliced
1/4 cup red wine vinegar
1 tsp sugar
1/2 tsp table salt
1/2 tsp black pepper
1 1/2 Tbsp dill, fresh, minced or 1 tsp dried
1 medium garlic clove(s), minced
1 1/2 tsp horseradish sauce
8 oz plain fat-free yogurt
3 cup vegetable broth
3/4 cup wine, white, dry
1/2 medium lemon(s), cut into 3 slices
2 Tbsp dill, or 4 sprigs
1 1/4 pound Atlantic salmon fillet(s), four 5 oz fillets
1 Tbsp capers, optional

Instructions


1. To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator.
2. In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates.
3. Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.