What You'll Need:
Cucumber, about 1/3 of an 8” cucumber, peeled and seeded
1 T red onion
1/4 to 1/3 cup sour cream
Lemon juice
Dill, fresh or dried (fresh is best)
Salmon, 2 6 oz filets
Lemon pepper
Butter, 1 pat
1 T olive oil
Method:
Place the cucumber and red onion in a mini food processor and process until it's finely minced. Remove the cucumber/onion from the processor and place in a fine mesh strainer which has been positioned over a coffee cup. Let the mixture drain, occasionally pressing with the back of a spoon. If you like a wetter sauce that will pool on the plate, just let it drain for a while and skip the pressing with the spoon. Add the sour cream, lemon juice to taste, and dill to taste. Cover and refrigerate.
Sprinkle both sides of the filets with lemon pepper. Heat the butter and olive in a non-stick skillet over medium high heat. Cook the filets, presentation side down first, until they flake easily and are done to your liking. I just watch for the color to change on the side to tell when they're done.
Two Servings