Salmon with Creamy Cucumber Sauce

Ingredients:

• 4 (4 oz.) Portside Salmon Fillets, thawed
• 1/2 cup Coburn Farms Sour Cream
• 1 tsp Marcum Soul Seasoning
• 1/2 lg. Cucumber, shredded (about 1 cup)
• 1 sm. Tomato, diced (about 1/2 cup)
• Marcum Salt & Ground Black Pepper

Directions:

1. Preheat oven to 400 °F and foil and grease a baking sheet. Set it aside.
2. Season salmon fillets with a pinch of salt and pepper. Bake salmon 10 – 12 minutes or until fish easily flakes with a fork and internal temperature is 145 degrees.
3. Meanwhile, make creamy cucumber sauce. Combine sour cream and soul seasoning. Set it aside.
4. To shred cucumber, grate it in a cheese grater. Wrap cucumber in a paper towel and tightly squeeze excess water out of the shredded cucumber. Fold cucumber and diced tomato into sour cream.
5. To serve, spoon creamy cucumber sauce over salmon fillets.

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