Salmon With Cucumber Dill Sauce Recipe
Have you experienced the joy of this Salmon With Cucumber Dill Sauce recipe, yet? Salmon With Cucumber Dill Sauce goes perfectly as Main Dish. A good way to use up Salmon is to make some irresistible Salmon With Cucumber Dill Sauce. Once tasted, I am sure you would love to prepare this Salmon With Cucumber Dill Sauce recipe for your dear ones!
Ingredients
2 pounds center cut salmon, in one piece
1 small cucumber, peeled, seeded, and chopped
1/2 cup plain low fat yogurt
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon skim milk or water
1/2 teaspoon sugar
1/2 teaspoon prepared yellow mustard
1/8 teaspoon salt
1/8 teaspoon white or black pepper
Directions
Preheat the oven to 350°F.
Place the salmon on a sheet of aluminum foil just large enough to hold it comfortably, then set it on a rack in an 8"x 8"x 2" baking pan.
Pour cold water into the pan to a depth of 1 inch and cover the pan snugly with aluminum foil.
Bake the salmon for 30 minutes or until it flakes when tested with a fork.
Meanwhile, in a small bowl, combine the cucumber, yogurt, dill, milk, sugar, mustard, salt, and pepper.
Cover and refrigerate until ready to serve with the fish.
Carefully peel away the salmon skin and discard it, then ease the fish onto a small heated platter.
Holding a small knife flat, cut along the central backbone; lift off the top half of the salmon, gently pull out and discard the backbone, then replace the top half.
Place the salmon on a sheet of aluminum foil just large enough to hold it comfortably, then set it on a rack in an 8"x 8"x 2" baking pan.
Pour cold water into the pan to a depth of 1 inch and cover the pan snugly with aluminum foil.
Bake the salmon for 30 minutes or until it flakes when tested with a fork.
Meanwhile, in a small bowl, combine the cucumber, yogurt, dill, milk, sugar, mustard, salt, and pepper.
Cover and refrigerate until ready to serve with the fish.
Carefully peel away the salmon skin and discard it, then ease the fish onto a small heated platter.
Holding a small knife flat, cut along the central backbone; lift off the top half of the salmon, gently pull out and discard the backbone, then replace the top half.
