Salmon with Cucumber-Horseradish Sauce

On the hottest summer evenings, quickly grill these butter-basted salmon steaks and serve with a chilled cucumber sauce.

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  • 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
  • Cucumber slices, halved (optional)
  • Fresh dill (optional)
Thaw fish, if frozen.
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.
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.

nutrition information

Per Serving: cal. (kcal) 237, Fat, total (g) 14, chol. (mg) 35, sat. fat (g) 3, carb. (g) 1, pro. (g) 25, vit. A (RE) 72, vit. C (mg) 1, sodium (mg) 193, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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