INGREDIENTS 4 6-ounces fresh or frozen salmon steaks, cut 1 inch thick (thawed, if frozen) 1/3 cup finely chopped cucumber 2 tablespoons mayonnaise or salad dressing 2 tablespoons plain yogurt 1 teaspoon prepared horseradish 1 tablespoon margarine or butter, melted 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed 1 small cucumber, sliced (optional) 8 sprigs fresh dill (optional)
Start to finish: 18 min
Leftovers? Combine flaked chilled salmon with leftover sauce for delicious salmon salad or sandwich
1. Thaw fish, if frozen.
2. For sauce, in a small bowl combine cucumber, mayonnaise or salad dressing, yogurt, and horseradish. Cover and chill until serving time. Combine margarine or butter and dill; set aside.
3. Grill salmon on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with margarine mixture. Serve salmon with sauce. If desired, garnish with cucumber slices and fresh dill. Makes 4 servings.