Baked Salmon with Cucumber Dill Sauce
Equally good with salmon steaks or fillets, this light dish is quickly prepared.
The sauce can covered and refrigerated up to 2 days ahead.
Preparation Time10 min
Preparation Time - Text10 mins, plus standing
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 2 hours
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.
Salmon Pasta: To make a quick pasta salad, leftover salmon and sauce can be tossed with cooked pasta and refrigerated.
2008 Dorling Kindersley