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  Creamy Cucumber Salmon



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2 large cucumbers, peeled, seeded and chopped into 1/2 inch dice
1/2 cup full fat sour cream
1-2 cloves of garlic, finely minced or pressed (it mellows when cooked)
1 scallion or 1 Tablespoon fresh dill, finely chopped (optional)
1 teaspoon cider vinegar
salt and freshly ground pepper
1 pound salmon fillet (a larger piece will work, but the topping won’t be as thick)
1 Tablespoon butter, cut into small pieces

At least one hour prior to cooking fish, combine cucumbers, sour cream, garlic, optional scallion or dill,
vinegar and a pinch each of salt and pepper.
Stir thoroughly and place in refrigerator to marinate for at least one hour.
When ready to cook, preheat oven to 350 degrees. Line a roasting pan with parchment or foil.
Place salmon skin side down in lined pan. Lightly season with salt and pepper.
Use a large spoon to gently place cucumber mixture on salmon in a thick layer,
making sure to completely cover the salmon’s surface.
Dot the top with butter pieces.
Bake in preheated oven for 30 minutes. Allow to rest for 5 minutes before serving.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2014 Stefanie Samara Hamblen