1. In a shallow dish, combine the flour, salt and pepper. 2. Dredge the salmon pieces in the flour mixture, shaking off excess. 3. Over high heat, heat 2 teaspoons oil in a large nonstick skillet. 4. Add half the fish and sauté until lightly browned on the outside but pink on the inside, approximately 4 to 5 minutes. 5. Transfer to plate and wipe out the pan; add the remaining oil and return to heat. 6. Sauté the remaining salmon and transfer to plate. 7. Wipe out the pan again and add cucumbers, broth and a pinch of sugar. 8. Bring to a simmer over medium heat, cook and simmer until the cucumbers are tender-crisp, 3 to 4 minutes. 9. Uncover, increase the heat to high and boil until pan juices are reduced to 2 tablespoons, approximately 3 minutes. 10. Add the salmon and dill to pan cover and simmer just until salmon is opaque in the center, 2 to 3 minutes. 11. Garnish with dill sprigs and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
