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finished plate of cucumber salmon with potatoes

Roasted Salmon with Cucumber Sour Cream Sauce

Sunnyside Cook

Dawn Dobie
Flavorful fish with a bright green sauce
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

For the cucumber sour cream sauce

  • 1 cup baby spinach leaves --packed
  • 1 cup arugula leaves --packed
  • ½ shallot chopped in large pieces
  • ¾ cup sour cream
  • 3 tablespoons whole grain Dijon mustard
  • ½ cup finely chopped seeded peeled cucumber

For the salmon

  • 1/3 cup dry white wine
  • 1/3 cup orange juice
  • 1/3 cup low-sodium soy sauce
  • Salmon fillet with skin (either one 2 ½ pound fillet or 6 6-ounce fillets)

Instructions
 

For cucumber sour cream sauce

  • Combine spinach, arugula, and shallot in food processor. Process, using on-and-off pulses, until finely chopped.
  • Add sour cream and mustard to processor bowl. Pulse until just blended.
  • Transfer to bowl. (Can be made up until this point 6 hours ahead. Cover and refrigerate until serving time.)
  • Right before serving, stir chopped cucumbers into sour cream mixture. Blend well. Season to taste with salt and pepper.

For the salmon

  • Mix wine, juice, and soy sauce to create marinade in 13 X 9 X 2 glass baking dish. Place salmon fillet, flesh side down, in marinade. Cover dish with plastic wrap and refrigerate 2 hours. Turn from time to time.
  • Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.
  • Lift fish from glass dish, removing extra marinade. Place salmon skin-side down on foil-lined sheet.
  • Bake until opaque in the center, about 15 minutes for individual fillets, 20 minutes for larger one. Season salmon with salt and pepper to taste.
  • Place serving size pieces on plates and top each with some cucumber sour cream sauce.

Notes

Adapted from Betty Rosbottom in Bon Appétit (April 2003)