This was a delicious and quick dinner. I made the cucumber sauce earlier in the day so that the flavors had a chance to intensify. I know I went a little overboard ladling the sauce over my salmon, but it was so good that I couldn’t resist! This is a great meal to keep in mind for busy days (you do have to salt and drain the cucumber for an hour, but you could easily set that up and go do something else for a bit).
- Baked Salmon with Cucumber Dill Sauce
recipe from The Illustrated Kitchen Bible
- 1/2 cucumber, peeled, seeded & finely chopped
1 c plain yogurt
2 t Dijon mustard
1 green onion, finely chopped
1 T chopped dill or mint– I used 1 1/2 t dried dill
4 6 oz skinless salmon fillets
2 t olive oil
1 T fresh lemon juice
- 1. Toss the cucumber with 1/2 t salt in a sieve and let stand to drain for 1 hour. Rinse with cold water and pat dry with paper towels. Mix the cucumber, yogurt, mustard, green onion and dill together in a small bowl. Season with salt & pepper. If making ahead, store in the refrigerator.
2. Preheat the oven to 400 (I set my oven to 375). Place the fillets in an oiled, shallow baking dish. Brush with oil, sprinkle with lemon juice, and season with salt & pepper. Bake uncovered for about 8 – 10 minutes or until the salmon is opaque and flakes.
3. Stir the pan juices into the cucumber sauce. Spoon the sauce over the salmon and serve immediately.