Serves: 6
Total Calories: 93

1 teaspoon dried dill weed
2 tablespoons white vinegar
3 tablespoons oil
1 teaspoon lemon juice
1 teaspoon salt
dash of pepper
6 salmon steaks
chopped parsley or paprika, to taste
1 lemon, sliced or cut into wedges
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Cucumber-Dill Sauce:
1 cup sour cream
1 cucumber, peeled, grated
1 tablespoon grated onion
1 tablespoon lemon juice
1 teaspoon fresh dill or 2 teaspoons dried dill
1/2 teaspoon salt (optional)
pepper to taste

Combine dill weed, vinegar, oil, lemon juice, salt, and dash of pepper in mixer bowl; mix well. Let stand 1 hour.

Beat vinegar mixture again to mix well. Baste salmon with vinegar mixture; place on preheated greased rack in broiler pan. Broil 2 inches from heat source 5–8 minutes on each side or until fish flakes easily, basting with remaining vinegar mixture.

Serve with chilled Cucumber-Dill Sauce. Top with parsley or paprika and lemon slices.

Cucumber-Dill Sauce:
Combine sour cream, cucumber, onion, lemon juice, dill, salt and pepper to taste in bowl; mix well. Set aside and chill for 1 hour or longer.

Nutritional Facts:

Serves: 6
Total Calories: 93
Calories from Fat: 60

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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