Baked Salmon with Cucumber Dill Sauce
Editor's Note: This is a terrific dish to bring for a summer picnic or eat for dinner. It is light and flaky. The dill and cucumber sauce is especially refreshing on a warm, sunny day, bringing lots of flavor to remind you of summer and all of the outdoor aromas that satisfy your love of the outdoors. You can bake the salmon to your liking, but highly suggest you keep an eye on it and make an effort not to overcook. The sauce is what brings this dish to life. The delightful dill and cucumber bits mixed into the sour cream make a world of difference in selling this delightful piece of salmon to you on a warm summer night.
Equally good with salmon steaks or fillets, this light dish is quickly prepared.
Preparation Time10 min
Cooking Time10 min
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Taste and TextureCreamy, Herby, Tangy
- ½ 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 6 oz (175g) each
- 2 tsp olive oil
- 1 tbsp fresh lemon juice
To make the sauce, toss the cucumber with ½ 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.
Good with buttered new potatoes and steamed asparagus.
The sauce can also be covered and refrigerated up to 2 days ahead.
2008 Dorling Kindersley