SALMON FILLET WITH CUCUMBER RIBBONS
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:12:00
Calories: 502
Fat: 34 grams
Protein: 45 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
2 small English cucumbers, peeled, halved crosswise and
cut into ribbons (see tip)
1/2 teaspoon salt, plus additional for seasoning fish
1/4 teaspoon freshly ground black pepper, plus additional for
seasoning fish
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 center-cut salmon fillets, 2-inch thick (about 2 pounds)
2 teaspoons white or rice wine vinegar
1 teaspoon fresh tarragon, chopped
1/2 teaspoon granular sugar substitute
1. In a large bowl, toss cucumber ribbons with 1/2
teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. In a large skillet over medium-high heat, heat half of the
butter and all of the oil. Season fish with salt and
pepper. Place fish flesh side down in skillet and saut
until crisp and brown, about 5 minutes. Flip carefully and
saut for an additional 4 minutes, until just cooked
through
3. Wipe out skillet with a paper towel. Heat remaining
butter over medium-high heat. Add cucumber to skillet
and saut stirring occasionally, until heated through,
about 2 minutes. Stir in vinegar, tarragon and sugar
substitute. Divide cucumber on four individual serving
plates; top each with a piece of salmon.
This recipe balances the richness of salmon with cool, crisp
cucumbers.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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