Serves 6
1 cup cubed seeded peeled cucumber
1½ cups sour cream
2 tablespoons chopped green onions
2 tablespoons chopped fresh dill
1½ teaspoons fresh lemon juice
1 teaspoon prepared horseradish
¾ teaspoon salt, divided
1 (3-pound) salmon fillet
¼ teaspoon freshly ground black pepper
Cooking spray
1. Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.
2. Prepare grill.
3. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with cucumber sauce and garnish with dill sprigs (optional).
Served with rice cooked with grated lemon peel (yum!) We really needed a veggie with this dish though. I don't know what I was thinking by not making one!
Results: Yum...the cucumber sauce was so delicious and easy to make. It just screamed SUMMER, which was nice on this cold, rainy day in Denver! Henry is a big salmon fan, and had no problem eating his. Steven (no surprise here!) wouldn't try it. Everyone liked the rice, which had just a hint of lemon flavor. A definite keeper!
I think this sauce would make a great spread for a sandwich too.
Note: I halved the sauce recipe above, and we still had a ton of it leftover.
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