Salmon with Cucumber Dill Sauce
Grilled or sautéed, your salmon will find a loving dinner companion with this bright and refreshing cucumber lemon dill sauce.
- 1 1/2 lb salmon filets
- olive oil
Cucumber Dill Sauce
- 1/2 English cucumber
- 3/4 cup nonfat plain yogurt
- 3 tbs fresh dill, roughly chopped (Plus more for garnish)
- 1 lemon
- Salt and pepper, to taste
- The sauce gets better the longer it sits, so prepare it up to a day ahead of time.
- Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Cut into thin slices and toss with about 1/2 tsp salt. This will help release excess moisture. Transfer to a colander to let water drip out.
- Meanwhile, grate about 1/2 tsp's worth of lemon zest and juice about about 1 tsp. Put those in a mixing bowl and add the dill and yogurt. Stir to combine.
- Lightly press the cucumber to release extra water, and shake the colander to get every last bit. Pat the cucumber dry with a paper towel, then add the cucumber to the yogurt. Stir and do a taste test. If it's too thick and not too lemony, add a little more lemon juice. Too thin, add more yogurt. Add salt and pepper if desired.
- Before cooking the salmon filets, bring them to room temperature. It takes only about 15 minutes. Pat them dry with a paper towel, then season with salt and pepper.
- Heat a skillet over medium-high heat with about 2 tbs olive oil. Working in batches if needed, put the first fillets in skin side up. Cook for about 4 minutes, until the bottom is completely golden brown. Turn the fish over and cook about 2 to 3 minutes more.
- Let the filets rest about 3 minutes before adding the sauce. Serve with your favorite sides, and enjoy!