Salmon with Cucumber and Dill Sauce Recipe

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Salmon with Cucumber and Dill Sauce Recipe

(Dill gives the sauce a warm, sweet taste similar to caraway.  Combined with

the freshness of cucumber, it makes a perfect complement to the rich salmon)

Ingredients:  Serves 6, Oven: Preheated to 180C

12 lb (900 g) middle-cut or tail-end salmon in one piece

1 small cucumber, peeled, de-seeded and diced

4 oz (115 g) low-fat natural yoghurt

2 level teaspoons coarsely chopped fresh dill, or teaspoon dill seeds

1 teaspoon skimmed or low-fat milk or water

level teaspoon English made mustard

Freshly ground white or black pepper

Thinly sliced cucumber and chopped fresh dill to garnish



Lay the salmon in a baking dish lined with a large piece of foil.  Pour in cold water to a depth of about inch (13mm), then bring all the sides of the foil together to enclose the salmon and water.  Cook in the preheated oven for about 25 minutes, or until the salmon is opaque and flakes easily.  Meanwhile, combine the diced cucumber, yoghurt, chopped dill or dill seeds, milk or water and mustard, and season with pepper.  Cover the sauce and put in the refrigerator.  Unwrap the salmon, lift it carefully onto a serving plate and remove the skin.  Cut into the fish horizontally along the sides as far as the spine, and lift off the upper part of the flesh.  Remove the bones and replace the flesh.  Garnish the salmon with cucumber slices and dill, and serve it warm or cold with the sauce.


Note:  New potatoes or wholemeal bread, and a leafy salad are simple foils for this summer treat.


Nutrient Value Per Serving:

245 calories

15 g total fat (3 g saturated fat)

3 g carbohydrates

165 mg sodium


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