Salmon, once a common commodity in Northeast waters, remains a traditional Independence Day dish in New England. This recipe showcases the classic combination of salmon, cucumber, and horseradish. Use two spatulas to make handling the salmon easier. Garnish with lemon wedges, if desired.
1 cup cubed seeded peeled cucumber
1 1/2 cups fat-free sour cream
2 tablespoons chopped green onions
2 tablespoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon kosher salt, divided
1 (3-pound) salmon fillet (about 3/4 inch thick)
1/4 teaspoon freshly ground black pepper
Dill sprigs (optional)
How to Make It
Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.
Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn (45 degrees) for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with sauce and dill sprigs, if desired.
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This was a wonderful way to serve grilled salmon. The cool and creamy sauce was a fine contrast to the hot crispy surface of the salmon. I actually cooked it indoors on a grill pan (as the wind was blowing and it was too chilly to grill outside!) with good results. I got the nice diamond marks on the surface, and, after adjusting the cooking time for the grill pan and the thickness of the salmon, the fish was perfectly cooked. Based on suggestions from other reviewers, I also increased the amount of horseradish in the sauce- it had a nice "kick" to it. I served the salmon with steamed rice and steamed broccoli highlighted with lemon. This woud be good any time of year, and for any type of gathering. Delicious!
I am addicted to the cucumber sauce - I want to put it on everything! I doubled the recipe but used greek yogurt instead of the second portion of sour cream - so good. I would recommend a thinner salmon steak as 3 minutes on one side and 4 on the other were definitely not enough for the size steaks we had. I took the advice of other reviewers and doubled the horseradish - it still wasn't enough for me so I added more to taste. We made this for guests and everyone loved it!
DH loves salmon. I don't. So I was shocked to absolutely LOVE this recipe. Like others, I would probably add more horseradish to the sauce next time. This is fantastic and not difficult to make at all. I fully intend to make this regularly and probably serve to guests, too. CL knocked it out of the park with this one.
This was delicious. As others said, I'd up the horseradish for just a bit more flavor in the sauce. I don't love salmon (husband does) but this was yummy. Even held up well reheated. We served it with jasmine rice and roasted asparagus.