Ingredients
- 4 Lebanese cucumbers
- 2 tsp sea salt
- ¼ cup light sour cream
- 2 tsp lemon juice
- 1 tbsp dill (chopped)
- 1 tbsp mint leaves (torn)
- 2 tbsp chives (snipped)
- black pepper.
- 4 salmon fillets (about 250g each)
Method
Slice 4 Lebanese cucumbers lengthwise. Scoop out seeds with a teaspoon. Cut on the diagonal into 5mm-thick slices.
Toss with 2 tsp sea salt and place in a colander for 10 minutes. Pat dry with absorbent paper.
In a bowl, mix cucumbers with ¼ cup light sour cream, 2 tsp lemon juice, 1 tbsp dill (chopped), 1 tbsp mint leaves (torn), 2 tbsp chives (snipped) and black pepper.
Brush 4 salmon fillets (about 250g each) with 1 tbsp extra virgin olive oil and season with salt and pepper.
Cook on a lightly oiled griddle pan over medium heat for 3-5 minutes each side or until as desired.
To serve
Top with cucumbers and serve with roast jacket potatoes.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
