Salmon with Creamy Cucumber Sauce

Salmon with Creamy Cucumber Sauce image

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Yields

4

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.

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