Baked Salmon with Cucumber Dill Sauce
Equally good with salmon steaks or fillets, this light dish is quickly prepared
Prep Time: 10M, plus standing
Cooking Time: 10M
Serves: makes 4 servings
- 1/2 cucumber, peeled, seeded, and finely chopped
- 1 cup plain low-fat yogurt
- 2 tsp Dijon mustard
- 1 scallion, finely chopped
- 1 tbsp chopped dill or mint
- freshly ground black pepper
- 4 skinless salmon fillets, about 6oz ( 175g) each
- 2 tsp olive oil
- 1 tbsp fresh lemon juice
- To make the sauce, toss the cucumber with 1/2 tsp 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, scallion, and dill. Season with salt and pepper.
- Preheat the oven to 400°F (200°C). Arrange the salmon in an oiled shallow baking dish. Brush with oil, sprinkle with lemon juice, and season with salt and pepper.
- Bake in the oven for 8-10 minutes, until the salmon is opaque when pierced with the tip of a knife. Using a slotted spatula, transfer the salmon to dinner plates. Stir the pan juices into the cucumber sauce. Spoon the sauce over the salmon. Serve hot.
- Prepare ahead: The sauce can covered and refrigerated up to 2 days ahead.
- Good with buttered new potatoes and steamed asparagus.
Salmon Pasta: To make a quick pasta salad, leftover salmon and sauce can be tossed with cooked pasta and refrigerated.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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