Since I’ve been in England for a couple weeks now, this recipe is a weeknight staple. It MUST be on the menu. I’ve had a lot of requests for the recipe…so here it is!
Original recipes call for a lot of mayo and sour cream, so I found some “better choice” alternatives and tweaked the recipe a bit.
Salmon with Cucumber Dill Salad
Salmon
- 4-6 oz Salmon Fillets, skin on (my personal preference)
- Olive Oil
- Ground Pepper and Garlic Powder
Cucumber Dill Salad
- 1 English Cucumber
- 1/3 large red onion. chopped
- 1/4 tsp sea salt
- 1/4 Cup Greek Yogurt
- 2 Tbsp. Vegenaise
- 1-2 Tbsp. Apple Cider Vinegar
- 1/4 Cup Dill, Chopped
- 1 Clove of Garlic, minced
- Ground Pepper
Before cooking the salmon, get started on the salad, because the cucumbers have to dry a bit.
- Chop off ends of the cucumber and cut in half down the middle (lengthwise). Use a spoon to scoop out the middles of the cucumber, removing the seeds. Cut each half into small slices, chop the red onion, and toss both in a colander. Toss with sea salt and let them drain in the colander for about 20-30 minutes. Pat them dry about every 10 minutes, but make sure you really pat dry with a paper towel when finished. (If you skip this step, your salad will be extremely watery–yuck)
- While you wait for the cucumber and red onion to dry, make the rest of the salad. Combine the yogurt, vegenaise, vinegar, dill, garlic and pepper in a bowl–mix well.
- After cucumber mix has thoroughly patted dry, combine with the yogurt mix–chill until salmon is ready.
Cook your salmon to your personal preference (grill or bake). I usually preheat the oven to 375 degrees F, drizzle with olive oil and top with ground pepper, garlic powder. Bake close to 8-10 minutes.
4. Once your salmon is finished, top it with the cucumber dill salad & enjoy
P.S. Asparagus was a great side option 🙂
Peace, Progess & Wanderlust
Cup of Caity 