Sunday, April 10, 2011

Roasted Salmon with Dill-Yogurt Sauce

½ English cucumber
½ C sour cream
½ C plain yogurt
2 tsp chopped fresh dill
(extra for garnish)
2 cloves garlic, minced
2 Tbls lemon juice
1½ lbs 1 inch thick salmon fillets
salt & pepper

Preheat oven to 350°.
Grate cucumber, squeeze out excess water.

Ina small bowl, stir together the cucumber, sour cream, yogurt, dill, 1 minced garlic clove, 1 Tbls lemon juice, and salt and pepper to taste. Set aside.

Rinse salmon and pat dry; put skin side down in a baking dish lined with aluminum foil and lightly coated with non-stick cooking spray. Sprinkle with remaining minced garlic clove, lemon juice, salt and pepper to taste. Bake until barely opaque in the center (10-15 minutes).

Serve salmon warm or cold with yogurt sauce. Garnish with extra dill sprigs if desired.

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