Ingredients

• 1 seedless cucumber
• 2 ½ teaspoons fresh dill, finely chopped
• ½ cup Vidalia onion salad dressing
• ½ teaspoon pepper, divided
• Aluminum foil
• 2 cups water
• 4 salmon filets, skin removed (about 1 ½ lb)
• ½ teaspoon kosher salt

Prep

• Peel and seed cucumber, if desired; dice one-half finely (1 ¼ cups).
• Remove stems from dill; chop dill leaves.

Steps

1. Combine cucumber, 1 ½ teaspoons dill, dressing, and ¼ teaspoon pepper; set aside.
2. Cut three sheets of aluminum foil about 2 inches longer than diameter of large sauté pan. Punch several holes through the stack, then place foil in pan. Add water, lifting foil sheets, so most of water settles under the foil.
3. Preheat sauté pan on medium 2–3 minutes. Season both sides of salmon with salt and ¼ teaspoon pepper; place salmon on foil in pan (wash hands). Sprinkle remaining 1 teaspoon dill over salmon and cover; cook 5–7 minutes and until 145°F (or flesh separates easily). Serve with dill sauce.

Ingredients

• 1 (15-oz) package frozen petite green peas
• 1 seedless cucumber
• 2 tablespoons roasted red peppers
• 1 (15.25-oz) can white whole kernel corn (well drained)
• ½ cup olive oil vinaigrette

Prep

• Rinse peas in colander under cool running water 1–2 minutes to thaw.
• Peel and seed cucumber, if desired; cut into bite-size pieces.
• Dice red peppers finely.

Steps

1. Drain peas thoroughly.
2. Combine all ingredients. Serve.