Want a quick way to prepare salmon that feels like restaurant-quality? Try topping it with this refreshing cucumber-tomato-dill sauce.
One of my favorite ways to prepare salmon is to do so very simply – brush the fillet with olive or avocado oil and sprinkle it lightly with salt, pepper, and dried or fresh dill before grilling or roasting. Super quick, easy, and delicious!
Then, to take it up a notch, I top each fillet with a dollop of this light, refreshing, chunky cucumber-tomato-dill sauce. A pleasing restaurant-quality meal that is easy to prepare for family or guests.
And don’t stop with salmon! This versatile sauce is wonderful served as a condiment with Naan bread, alongside any Indian main course, or with any grilled food. Double or triple the recipe, slicing the cucumbers and tomatoes into larger pieces to serve as a salad.
Makes approximately 2 cups of sauce
1 small to medium-sized cucumber, peeled, small diced
1/2 cup cherry tomatoes, quartered
1 teaspoon minced garlic
2 green onions, white parts only, thinly sliced
2 teaspoons fresh dill, finely chopped (or 1/2 teaspoon dried dill)
1/2 cup plain yogurt (preferably full fat)
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
In a medium bowl, combine all of the ingredients and gently mix well. Refrigerate for at least 30 minutes to allow the flavors to develop before serving.
The sauce will keep for 3 – 5 days in an airtight container stored in the refrigerator. Stir gently to combine just before serving.
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