Baked Salmon with Cucumber Dill Sauce

Equally good with salmon steaks or fillets, this light dish is quickly prepared.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Baked Salmon with Cucumber Dill Sauce

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    Ingredients

    salt 2 teaaspoons olive oil
    1 cup plain low-fat yogurt 1 tablespoon fresh lemon juice
    2 teaspoons Dijon mustard 1/2 cucumber, peeled, seeded and finely chopped
    freshly ground black pepper 1 scallion, finely chopped
    4 skinless salmon fillets, about 6 oz (175 g) each 1 tablespoon chopped dill or mint

    directions

    Prep: 1 hour 10 min (70 mins) Total:
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    • 1

      To make the sauce, toss the cucumber with 1/2 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.

    • 2

      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.

    • 3

      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.

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