Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/2 cucumber
- 4 salmon steaks or fillets, skinned
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 250grams plain yogurt
- 2teaspoons Dijon mustard
- 1 spring onion, finely chopped
- 1tablespoons dill, chopped
- 2teaspoons olive oil
- 1/2 lemon, juice only
Description
Equally good with salmon steaks or fillets, this simple summery dish is quick to make and very healthy.
Method
Step 1 of 4
Finely dice the cucumber and place in a sieve over a bowl. Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper. Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper. Set aside.
Step 2 of 4
Preheat the oven to 200°C. Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.
Step 3 of 4
Sprinkle the salmon with lemon juice and roast for 8-10 minutes, depending on the thickness, until just cooked through but still moist inside. Remove from the oven and stir the juices from the dish into the cucumber sauce.
Step 4 of 4
Serve the salmon hot or cold, with the sauce spooned over it.
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