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Source: The Working Family's Cookbook

Salmon Scallops With Cucumber Sauce
This is a good dish to serve for a special occasion.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 4 minutes
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1 medium cucumber, peeled and halved lengthwise
1 teaspoon salt
1/2 cup plain yogurt
1 tablespoon fresh dill, chopped
4 (4- to 5-ounce pieces) skinless boneless salmon fillets
salt
ground pepper
vegetable spray
1/4 cup dry vermouth, (substitute-chicken broth or water with lemon)




With a teaspoon, scoop the seeds from the cucumber halves. Cut the cucumber shells into a 1/4-inch dice and place in a strainer. Sprinkle with salt, toss and set aside to drain for about 15 minutes. Rinse well under cold running water, drain and squeeze the cucumbers by the handful to remove excess moisture. Combine the cucumbers in a small bowl with the yogurt and dill and mix lightly. Refrigerate until ready to serve.

Season the salmon with salt and pepper to taste. Spray a large non-stick skillet with vegetable spray and place over medium-high heat. Add the salmon and cook one minute. Add the vermouth, reduce the heat to medium-low, cover and cook for 3 minutes until the salmon is just cooked through. Using a slotted spatula, transfer the salmon to serving plates. Serve immediately with cucumber sauce.





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