Salmon with Cucumber Sauce

Name: Salmon with Cucumber Sauce
Ingredients: 2 small “Persian” or “Israeli” cucumbers, roughly grated; ½ cup yogurt (preferably Greek style yogurt, such as Chobani or Fage); ½ cup mayonnaise; 1 medium-sized lemon of juice (about 2 tsp juice); ¼ tsp ground pepper; 6 large shallots, quartered (no need to remove the peels); ½ bunch celery, roughly chopped; 1 small bunch carrots, roughly chopped; 2 ½ lbs (About) salmon fillet, cut into individual portions; Salt and Pepper

AuthorDave LiebermanCategoryMain Dishes

Salmon with Cucumber Sauce Screenshot from America's Heartland Season 7 Episode 08

Ingredients

For the Sauce

2 small “Persian” or “Israeli” cucumbers, roughly grated

½ cup yogurt (preferably Greek style yogurt, such as Chobani or Fage)

½ cup mayonnaise

1 medium-sized lemon of juice (about 2 tsp juice)

¼ tsp ground pepper

For the Salmon

6 large shallots, quartered (no need to remove the peels)

½ bunch celery, roughly chopped

1 small bunch carrots, roughly chopped

2 ½ lbs (About) salmon fillet, cut into individual portions

Salt and Pepper

Directions

For the Sauce

In a small bowl, combine all ingredients and stir to combine. Refrigerate until ready to use.

For the Salmon

Place shallots, celery and carrots in a deep pot large enough to comfortably fit the piece of salmon. Cover the vegetables by about 2 inches of water, season generously with salt and pepper and bring to a boil over high heat. Reduce the heat to a simmer then slide in the salmon and poach 15 minutes for medium. Remove the fillets with a slotted spatula and serve with the reserved cucumber sauce.

Video

Salmon with Cucumber Sauce

Nutrition Facts

0 servings

Serving size

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