Salmon With Cucumber Sauce Recipe
Ingredients
| Water | 1 Quart | |
| Salt | 1 1/2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Salmon steaks - 6, fresh or frozen | ||
| Cucumber | 1 , unpeeled | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, minced | |
| Onion | 2 Teaspoon, grated | |
| Vinegar | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Lettuce - as needed, shredded | ||
Directions
MAKING
1. In a large skillet, put together water, 1 1/2 tablespoons salt and lemon juice; bring it to boiling.
2. Add 3 salmon steaks and simmer for 5-10 minutes until fish flakes.
3. Using a slotted spatula, remove steaks.
4. Add remaining salmon to the same cooking water and cook.
5. Refrigerate salmon until thoroughly chilled.
FINALISING
6. Meanwhile, in a saucepan, put together 1 cup shredded cucumber.
7. Stir in rest of the ingredients, except salmon and lettuce; mix well.
8. Refrigerate sauce until chilled.
SERVING
9. Line a serving plate with shredded lettuce and arrange salmon on top.
10. Spoon sauce over the top and garnish with wedges of lemon, if desired.
1. In a large skillet, put together water, 1 1/2 tablespoons salt and lemon juice; bring it to boiling.
2. Add 3 salmon steaks and simmer for 5-10 minutes until fish flakes.
3. Using a slotted spatula, remove steaks.
4. Add remaining salmon to the same cooking water and cook.
5. Refrigerate salmon until thoroughly chilled.
FINALISING
6. Meanwhile, in a saucepan, put together 1 cup shredded cucumber.
7. Stir in rest of the ingredients, except salmon and lettuce; mix well.
8. Refrigerate sauce until chilled.
SERVING
9. Line a serving plate with shredded lettuce and arrange salmon on top.
10. Spoon sauce over the top and garnish with wedges of lemon, if desired.
Chef
