Salmon with sour-cream & cucumber sauce
Spring is in the air!
Рецепт по-русски
Serves 4 - 6
2 lb salmon or steelhead trout
salt
freshly ground black pepper
1/2 cup sour cream
1/2 cup plain yogurt (I use FAGE 0% or 2%)
1 pickling or israeli cucumber
2 teaspoons lemon juice
2 tablespoons finely chopped fresh dill
salt
freshly ground black pepper
First prep the sauce. Finely chop the cucumber. In small bowl, combine the cucumber with sour cream, yogurt, lemon juice and dill. Season to taste with salt and pepper. Put the finished sauce in the refrigerator.
Preheat the oven to 425F. Cut the fish into serving size pieces. Put the fish on a sheet pan (skin down, if the fish has skin) and season with salt and pepper. Roast in the preheated oven for 10 - 12 minutes depending on the thickness on the fish and the desired degree of doneness. Serve the fish with the chilled sauce.
Рецепт по-русски
Serves 4 - 6
2 lb salmon or steelhead trout
salt
freshly ground black pepper
1/2 cup sour cream
1/2 cup plain yogurt (I use FAGE 0% or 2%)
1 pickling or israeli cucumber
2 teaspoons lemon juice
2 tablespoons finely chopped fresh dill
salt
freshly ground black pepper
First prep the sauce. Finely chop the cucumber. In small bowl, combine the cucumber with sour cream, yogurt, lemon juice and dill. Season to taste with salt and pepper. Put the finished sauce in the refrigerator.
Preheat the oven to 425F. Cut the fish into serving size pieces. Put the fish on a sheet pan (skin down, if the fish has skin) and season with salt and pepper. Roast in the preheated oven for 10 - 12 minutes depending on the thickness on the fish and the desired degree of doneness. Serve the fish with the chilled sauce.