Oven Baked Salmon with Cucumber Sauce
Fresh salmon fillets baked and then smothered in a greek yoghurt and sour cream sauce.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Fresh Salmon,Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
- 300g-480g fresh salmon fillets skinless and boneless
- 1 cucumber
- 142ml carton soured cream
- 150g natural Greek yogurt
- pinch sugar
- salt and freshly ground white pepper
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Wrap the salmon fillets in lightly oiled foil to form a parcel, making sure the seal is at the side of the parcel. Place on a baking tray on the middle oven shelf and cook for 25 minutes. To make the sauce, peel and chop the cucumber and sprinkle over a little salt. Leave for 10 minutes.Rinse and pat dry with kitchen paper.
Place the cucumber into a processor and process with the soured cream, yogurt and sugar.Season to taste.
Heat gently on a low heat, stirring occasionally (do not allow to boil).
When the salmon is cooked unwrap the foil and lift out the salmon and place onto hot serving plates and spoon over the sauce.
