Cut 1 medium-sized cucumber into cubes, removing skin and seeds.
A pinch of salt, approximately 1 tablespoon.
A fillet of salmon cut into 4 pieces.
4 tablespoons of olive oil.
Fresh dill leaves, chopped into a small amount for garnish.
Sauce ingredients: 1/2 cup of skim milk, 1/3 cup of water, 1 tablespoon of butter, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt.
Accessories: Refrigerator-safe container, microwave-safe bowl, plastic wrap, paper towel.
Cut 1 medium-sized cucumber into cubes, removing skin and seeds.
A pinch of salt, approximately 1 tablespoon.
A fillet of salmon cut into 4 pieces.
4 tablespoons of olive oil.
Fresh dill leaves, chopped into a small amount for garnish.
Sauce ingredients: 1/2 cup of skim milk, 1/3 cup of water, 1 tablespoon of butter, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt.
Accessories: Refrigerator-safe container, microwave-safe bowl, plastic wrap, paper towel.
Dust the cucumber with half of the salt and let it sit over a strainer
In a refrigerator-safe container, season the salmon with the remaining salt and dill
Cover the container with plastic wrap, leaving a small opening, and microwave on high for 13 minutes or until the fish flakes apart when pierced with a fork
Turn off the heat and let it rest in the oven for 10 minutes
Lavishly wash the cucumber cubes under running water, pat dry with paper towel, and set aside
Mix the milk and water, then set aside
In a microwave-safe bowl, combine the butter, cucumber, and salt
Microwave on high for 1 minute, uncovered
Add the lemon juice to the mixture, then microwave for an additional 1 minute, uncovered
Cover the salmon with the sauce and serve immediately.
