Dilled salmon stroganoff



10 min


2 servings

* PLUS Cooking time: 16 minutes


  • 1 tsp unsalted butter
  • 2 125-g pieces skinless, boneless salmon fillets
  • 1 medium zucchini
  • 1/2 cup undiluted canned chicken broth , preferably low sodium
  • 1/2 cup light sour cream
  • 1/2 tsp Dijon mustard
  • 1/4 cup freshly chopped dill , or 1/2 tsp dried dill
  • 4 green onions
  • sprinkling of salt and freshly ground black pepper


  • Heat butter in a large non-stick frying pan set over medium-high heat. Add salmon and cook until underside is lightly browned, about 2 minutes. Using a wide spatula, carefully turn salmon over. Continue to cook until other side is browned, about 2 more minutes. Reduce heat to low, cover and continue to cook for 6 more minutes. Remove to a plate, then cover to keep warm.
  • Meanwhile, slice zucchini lengthwise into 4 strips, then thinly slice. Add to pan salmon was cooked in. Stir constantly over medium-high heat until slightly softened, about 1 minute. Stir in broth. Bring to a boil. Cook, uncovered and stirring often, until reduced by half, about 2 minutes.
  • Reduce heat to medium and stir in sour cream, mustard and dillweed. Gently stir for 2 minutes. Thinly slice onions, then stir into sauce. Add salmon and cook until just heated through, about 1 minute. Season with salt and pepper. Serve with steamed rice.

Nutrition (per serving)

  • Calories
  • 296,
  • Protein
  • 25.4 g,
  • Carbohydrates
  • 12.8 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 492 mg.

Salmon is loaded with omega-3 fatty acids, which help reduce the risk of heart disease. Plus, this recipe is easy enough to do after a hard day’s work.