• 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1-3/4 pounds salmon fillet, preferably center-cut, skin removed , cut into 1-1/2-inch cubes
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 seedless cucumbers (1-1/2 pounds), cut into 2-by-1/2-inch sticks
  • 1/3 cup reduced-sodium chicken broth
  • Pinch of sugar
  • 1/4 cup chopped fresh dill, plus sprigs for garnish
  • Lemon wedges for garnish


  1. Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
  2. Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add half the salmon and saute until lightly browned on the outside but still pink on the inside, 4 to 5 minutes.
  3. Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Saute the remaining salmon and transfer to the plate.
  4. Wipe out the pan again and add cucumbers, broth and sugar.
  5. Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
  6. Uncover, increase the heat to high and boil until the pan juices are reduced to 2 tablespoons, about 3 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, 2 to 3 minutes.
  7. Garnish with dill sprigs and lemon wedges.

Recipe Yield: Yield: 6 servings

Nutritional Information Per Serving:

Calories: 240
Fat: 12 grams
Fiber: 1 grams
Sodium: 164 milligrams
Cholesterol: 72 milligrams
Protein: 27 grams
Carbohydrates: 6 grams

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Diabetic Exchanges

1 Vegetable, 4 Lean Meat

Book Title: The Eating Well Diabetes Cookbook