PAN POACHED SALMON WITH CUCUMBER LEMON DILL SAUCE

4 salmon fillets, about 1/2" thick (or large piece which can be cut)
1 Tbsp. olive oil
1 lemon
salt & pepper
1/2 tsp. dried dill

Cucumber Lemon Dill Sauce

1 small cucumber, peeled and chopped into small pieces
1/4 c. mayonnaise
1/4 c. Greek yogurt, plain
1/4 tsp. salt
1 tsp. dried dill
1 tsp. Dijon mustard
2 tsp. lemon juice
1/4 tsp. garlic powder
1/2 tsp. sugar

To make the Dill Sauce: Blend everything with the exception of cucumber. Once the sauce is blended, stir in the cucumber. Cover and refrigerate for about 30 minutes. Spoon over cooked fish.

Lightly sprinkle a little lemon, salt, pepper and dried dill on top of each piece of salmon. Heat oil in a large frying pan. Add salmon filets to the pan skin side down. Cook for about 2 minutes.

Pour 1/2 cup of water in the skillet along with 3 slices of lemon cut into small pieces. Bring to a light simmer: cover and reduce heat slightly. Cook for 10-14 minutes depending on thickness of fish.

SIDE DISH

SPINACH CASSEROLE

2 10 oz. pkgs. frozen chopped spinach
2 c. cottage cheese
1 tsp. salt
1/2 c. fresh-grated Parmesan cheese
3 eggs, lightly beaten


Preheat oven to 350 degrees.

Microwave spinach and drain in a colander, pressing out extra water. In a large bowl, combine spinach, cottage cheese, salt, Parmesan cheese, and eggs. Mix together thoroughly. Pour into a greased shallow casserole. Bake for 30-40 minutes.