Prep Time: 25 Minutes
Cook Time: 30 Minutes
Yield: 8 servings
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Yield: 8 servings
Cucumber Dill Sauce - (makes about 2 1/2 cups)
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.