Baked Salmon with Cucumber Sauce
Cucumber and salmon are natural partners.
4 x 175 Gram Salmon steaks (6 oz), 3 cm (1 1/4 inch) thick
Freshly ground black pepper
4 Teaspoon Lemon juice
1 Large Cucumber, peeled and deseeded
7 Gram Butter ( 1/4 oz)
120 ml Dry white wine (4 fl oz)
5 Tablespoon Soured cream
3 Tablespoon Fresh dill, chopped
Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice. Wrap loosely and bake at 170 °C / 325 °F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil.
Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent. Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated – about 10 minutes – and the cucumber is ‘dry’.
Remove from the heat, stir in the cream and dill and check seasoning. Serve immediately with the fish.