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Oven-Smoked Salmon with Cucumber Dill Sauce


Oven-Smoked Salmon:
1 8-ounce salmon filet
2 tablespoons soy sauce
1 tablespoon brown sugar
½ tablespoon liquid smoke


Put all ingredients in a zip-lock bag and place in refrigerator for 3-4 hours. Remove the salmon from zip-lock bag and place on a baking sheet and cook for 10-12 minutes in a 325-degree oven. Chill the salmon in the refrigerator for at least one hour. (May be prepared a few days prior to serving.)

Cucumber Dill Sauce:

1 small cucumber, peeled, seeded, pureed

½ cup mayonnaise

½ cup sour cream

1 tablespoon white vinegar

1 tablespoon fresh dill, chopped

1 teaspoon water

pinch salt

pinch white pepper

Method:

Combine all ingredients.

To serve:

Place a serving of the salmon filet on each serving plate along with crackers or toast points, capers, and chopped red onion. Serve a dollop of Cucumber Dill Sauce on each cracker or toast point. Serves 2.

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