Cucumber Dill Sauce
1 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon dried dill
1 tablespoon minced or grated onion
1/2 cup minced cucumber, with peel if organic, peeled if not
1 teaspoon white horseradish for a kick, if desired
Salt and pepper to taste
1. Mix together and refrigerate until ready to serve.
2. Lasts 1 week in refrigerator. Great with most baked or grilled fish.
Serves 6-7 people (3 ounces per person)
1 salmon half, 1 1/2 lbs.
Cucumber, thinly sliced
A few leaves of Red Leaf lettuce
Preheat oven to 350 F.
Wash salmon halves carefully and place in baking dish long enough to easily fit the fish and deep enough to cover the fish completely with water, but no more.
Cover top of pan completely with foil.
Bake for 30 minutes.
Carefully take the pan out of the over and check to see if salmon is opaque and feels firm. If not, bake for another 15 minutes.
Take foil off and cool. Drain liquid off carefully so fish does not slide. You may need a platter or dish to hold the fish.
Refrigerate for several hours until fish is firm. Blot off any fat with a paper towel and transfer to a platter while fish is still cool. The fish will be firm and easy to move.
Garnish the fish with thinly sliced cucumber, fresh parsley, lemon, red leaf lettuce and grape tomatoes, as desired.
Serve with Cucumber Dill Sauce.