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.
|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|
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.
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.
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