Thursday, May 28, 2009

This is dill-icious!

We loved this cucumber-dill sauce with our poached salmon. It was delicious! This is a fantastic way to serve fish. The recipe came from none other than Market Street Grill (a Utah hotspot for seafood) -- right off their website -- so is there any doubt it would be good? You've got to try this.


1 large cucumber
1/3 c. mayo (I used light)
1/3 c. sour cream (I used light)
1/2 tsp. to 3/4 tsp. dried dill weed
1/8 tsp. to 1/4 tsp. salt
1/8 tsp. black pepper

Peel and seed cucumber, then puree in food processor or blender. Squeeze out juice. Mix mayo and sour cream. Add pureed cucumber. Add remaining ingredients and mix well. Refrigerate at least four hours before serving. Makes enough for 1 1/2 pounds fish.

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