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Salmon with Creamy Cucumber Sauce

Salmon with Creamy Cucumber Sauce

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yields: 4

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.