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Salmon with Cucumber Sauce [Watch Video]

Ingredients For the Sauce:
Two small “Persian” or “Israeli” cucumbers, roughly grated
½ cup yogurt (preferably Greek style yogurt, such as Chobani or Fage)
½ cup mayonnaise
Juice of 1 medium-sized lemon (about 2 teaspoons juice)
¼ teaspoon ground pepper

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


Ingredients For the Salmon:
6, large shallots, quartered (no need to remove the peels)
½ bunch celery, roughly chopped
1 small bunch carrots, roughly chopped
About 2 ½ pounds salmon fillet, cut into individual portions
Salt and Pepper

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.

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