Recipes

Premier Series Wine Club

Roast Salmon and Cucumber Dill Sauce

Roast Salmon and Cucumber Dill Sauce

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Yield: 8 servings

This is an easy-to-make recipe that pairs beautifully with the Viansa 2012 Sonoma Valley Miglior Vino Bianco or other white blend.

Ingredients

  • whole salmon, about 2-1/2 to 3 lbs
    arugula, basil or parsley for garnish

 

Cucumber Dill Sauce - (makes about 2 1/2 cups)

  • 1 small cucumber
  • 1 tsp white wine vinegar
  • salt, to taste
  • 1/2 cup light sour cream
  • 1/3 cup low-fat yogurt
  • 1 tsp chopped fresh dill or 1/4 tsp dried dill weed
  • 2 Tbsp chopped Italian parsley 

Preheat the oven to 450°.

Place the salmon in a roasting pan lined with a heavy sheet of foil. Measure the height of the salmon, and bake for 10 minutes per inch of height, or until it flakes. Let cool for two minutes then peel off the skin on both sides. If desired, cover and chill. Serve on a platter garnished with arugula, basil, or parsley, accompanied by the sauce.

 

For the Cucumber Dill Sauce:

Peel, halve, seed, and dice cucumber and place in a strainer. Add vinegar, sprinkle with salt, toss, and let stand for 20 minutes to remove the moisture. Mix together sour cream, yogurt, dill, parsley, and salt to taste. Stir in the cucumbers. Cover and chill. 

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