Cucumber Dill Sauce Recipe For Fish

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GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD



Grilled Salmon with Creamy Cucumber-Dill Salad image

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Provided by Jennifer Segal

Categories     Dinner

Yield 4

Number Of Ingredients 14

4 (6-oz) salmon fillets, skin on
1 tablespoon extra virgin olive oil
kosher salt
freshly ground black pepper
1 English cucumber (also called hothouse cucumber)
⅓ cup finely sliced red onion, from one small red onion
½ teaspoon salt
¼ cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 clove garlic, minced
½ teaspoon sugar
freshly ground black pepper, to taste

Steps:

  • Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
  • In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
  • When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
  • Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about ¾ teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Nutrition Facts : Calories 522, Fat 39 g, Carbohydrate 6 g, Protein 36 g, SaturatedFat 9 g, Sugar 3 g, Fiber 1 g, Sodium 706 mg, Cholesterol 108 mg

SOUR CREAM, CUCUMBER AND DILL DIP



Sour Cream, Cucumber and Dill Dip image

This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!

Provided by sylvaere

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 5

1 (16 ounce) container sour cream
1 cucumber, peeled, grated and squeezed as dry as possible
1 cup fresh dill, chopped
¼ cup lemon juice, or to taste
1 teaspoon salt, or to taste

Steps:

  • Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.8 g, Cholesterol 16.7 mg, Fat 8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 215.8 mg, Sugar 0.5 g

SALMON WITH CUCUMBER DILL SAUCE



Salmon with Cucumber Dill Sauce image

This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup lemon juice
2 tablespoons canola oil
1 teaspoon dill weed
1 teaspoon grated lemon zest
1 garlic clove, minced
4 salmon fillets (4 ounces each)
CUCUMBER SAUCE:
2/3 cup finely chopped seeded peeled cucumber
1/3 cup reduced-fat sour cream
1 tablespoon chopped green onion
1-1/2 teaspoons reduced-fat mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CUCUMBER-DILL SAUCE



Cucumber-Dill Sauce image

Categories     Sauce     No-Cook     Vegetarian     Cucumber     Summer     Sour Cream     Dill     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1 medium cucumber, peeled, seeded, cut into 1/4-inch pieces
1/2 teaspoon salt
3/4 cup sour cream
2 tablespoons whole milk
2 tablespoons chopped fresh dill

Steps:

  • Toss cucumber with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Transfer to colander and rinse well. Pat cucumber dry with paper towels.
  • Mix cucumber, sour cream, milk and dill in small bowl. Season with salt and pepper. Cover and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE



Grilled Tilapia with Cucumber Yogurt Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
One 16-ounce container low-fat Greek yogurt
1/2 medium European cucumber, finely diced
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Two 8-ounce tilapia fillets
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Olive oil, for grill

Steps:

  • For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
  • For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.

SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE



Salmon and Spinach Terrine with Cucumber-Dill Sauce image

Categories     Milk/Cream     Food Processor     Fish     Bake     Salmon     Scallop     Spinach     Fortified Wine     Summer     Chill     Bon Appétit

Yield Serves 12 as a first-course

Number Of Ingredients 15

Nonstick vegetable oil spray
1 tablespoon butter
3 tablespoons finely chopped shallots
1/2 cup dry vermouth
18 ounces skinless boneless salmon fillets, cut into 2-inch pieces
4 ounces bay scallops
1/2 cup fresh breadcrumbs made from French bread
1 large egg
1 1/4 teaspoons salt
1/4 teaspoon ground white pepper
1/8 teaspoon hot pepper sauce
1 1/2 cups chilled whipping cream
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
Cucumber-Dill Sauce
Fresh dill sprigs

Steps:

  • Preheat oven to 325°F. Spray nonstick spray inside 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool.
  • Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed.
  • In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper.
  • Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day.
  • Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Garnish with dill sprigs.

SALMON WITH CUCUMBER-DILL SAUCE



Salmon With Cucumber-Dill Sauce image

Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.

Provided by Amber Dawn

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
1 lb salmon fillet
3/4 cup nonfat yogurt
1/2 cup unpeeled cucumber, finely chopped (about 1/2 small)
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/4 teaspoon salt

Steps:

  • Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
  • While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
  • Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

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