Sunday, March 18, 2018
Salmon with Cucumber Dill Sauce
4-5 lbs. fresh salmon filets
Lemon Pepper Seasoning
Fresh Chopped Dill or substitute dry dill
Prepare a large cookie sheet by getting a big enough piece of tin foil to cover the bottom of it, then crumpling it up a little and spreading it out flat on the cookie sheet. Spread a little olive oil around with a paper towel on the tin foil.
Place the salmon filets skin side down on the foil-covered cookie sheet. Pour a little olive oil on each filet and rub it in with your fingers. Sprinkle each filet with lemon pepper and then dill. Sometimes I bake the fish in a 425 degree oven for about 17 minutes, which is fine. This time I did 10 minutes in a 425 degree oven, then I moved the fish to the second-to-the-top rack (about six inches from the top of the oven) and broiled it for four more minutes. That made the top a little crisp and it was perfectly cooked throughout without being dry. I recommend the broiled method if you can trust your oven. (Set a timer for 3 minutes on the broiler so you can keep a close eye on it.)
Cucumber Dill Sauce
1 c. peeled, seeded, and diced cucumbers
1 1/2 c. mayonnaise
3/4 c. sour cream
3 T. lemon juice
2 T. fresh or dried dill
3 tsp. lemon pepper seasoning
Whisk together mayo, sour cream, lemon juice, dill and lemon pepper seasoning before adding the cucumber. Refrigerate for a few minutes before serving.