Low calorie dish, perfect for people watching their diet Ingredients 1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons 2 tablespoon(s) distilled white vinegar 2 tablespoon(s) chopped fresh dill 2 tablespoon(s) olive oil 1/2 cup(s) panko (coarse bread crumbs) 2 tablespoon(s) prepared horseradish, drained 4 (5 to 6 ounces each) skinless, boneless salmon fillets 6 ounce(s) baby spinach Directions Preheat oven to 475°F. Line large cookie sheet with foil. In large bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper. In small bowl, combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper; place on cookie sheet, smooth side up. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout. Toss spinach with cucumber mixture in bowl; serve with salmon.
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