Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
