1 medium cucumber (150 g), peeled and seeded, cut into cubes
1 tablespoon salt
1 fillet of salmon smoked and cut into 4 pieces (700 g)
1 tablespoon fresh dill leaves, chopped
For the sauce:
1 tablespoon butter
1/2 cup low-fat milk (40 g)
1/3 cup water (80 ml)
1 tablespoon lemon juice
1/2 teaspoon salt
1 medium cucumber (150 g), peeled and seeded, cut into cubes
1 tablespoon salt
1 fillet of salmon smoked and cut into 4 pieces (700 g)
1 tablespoon fresh dill leaves, chopped
For the sauce:
1 tablespoon butter
1/2 cup low-fat milk (40 g)
1/3 cup water (80 ml)
1 tablespoon lemon juice
1/2 teaspoon salt
Sprinkle the cucumber with half of the salt and let it sit over a strainer for about 30 minutes
In a 19.5 cm x 31 cm refrigerator-safe form, season the salmon with the remaining salt and dill
Cover with its own lid (or plastic wrap, leaving a gap) and microwave on high power for 13 minutes or until, when you insert a fork into the fish, it breaks apart in flakes
Let it rest in the oven for 10 minutes
Rinse the cucumber cubes under running water, pat dry with paper towels
Prepare the sauce: in a medium bowl, combine the cucumber and butter, uncovered, microwave on high power for 1 minute
Add the milk mixed with the water, lemon juice, and salt, uncovered, microwave for 1 minute or until warm
Cover the salmon with the sauce and serve immediately
210 calories per serving
