Salmon Fillets with Cream Sauce and Dill
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
4
- For the Salmon Fillets
- 4 king Salmon fillet skin on (175 g | 6 oz each)
- ¼ tsp Sea salt (or to taste)
- ¼ tsp freshly ground Black pepper (or to taste)
- 3 Tbsps Canola oil
- 1 Tbsp unsalted butter
- For Cucumber Cream Sauce
- 1 english Cucumber (trimmed and peeled)
- 1 cup plain Greek yogurt
- 1 cup Sour cream
- 3 cloves garlic cloves (peeled and minced)
- 1 Tbsp fresh Dill rinsed and finely chopped (plus extra for garnish)
- ¼ cup good-quality olive oil
- 1 Tbsp Red wine vinegar
- ¼ tsp coarse salt (to taste)
Preparation steps
1.
For the Salmon Fillets:
2.
Preheat oven to 400º F. Line a baking sheet with parchment paper.
3.
Pat the salmon fillets dry with paper towels and season to taste with salt and pepper. Heat the canola oil in a large, nonstick, oven-proof saute pan over medium heat. Add the butter. Once the foam subsides, add the salmon, skin side down. Sear the salmon for about 3 minutes, turn and sear the other side for an additional 3 minutes. Transfer the pan to the oven. Bake the salmon for about 4 minutes, or until the fish begins to flake when pressed with your finger.
4.
For Cucumber Cream Sauce:
5.
Finely chop the cucumber; place in a strainer and squeeze out any liquid. Place the cucumbers on paper towels to drain; let sit for 15 minutes.
6.
In a large bowl, combine yogurt, sour cream, garlic, dill, olive oil and red wine vinegar; mix well. Fold in finely chopped cucumbers and blend using an immersion blender. Cover with plastic wrap and refrigerate for at least 3 hours.
7.
Prior to serving, season with salt.
8.
To Serve:
9.
Divide the salmon fillets among serving plates. Drizzle cucumber sauce over the salmon and garnish with fresh dill sprigs. Serve
