Wild Salmon with Cucumber Cream Sauce

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  • 4 (8 ounce) salmon fillets, skin removed
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped chives
  • 2 cups whipping cream
  • 2 medium English cucumbers, cubed
  • 1/2 cup freshly squeezed lemon juice


Preheat oven to 350°F.
Butter a baking dish and add fillets. Brush fish with butter, season with salt
and pepper and sprinkle with chives.
Pour cream over fish. Cover dish and bake for 15 minutes.
Top with cucumber and pour over lemon juice.
Return to oven and bake, uncovered, 5-10 minutes more.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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0 Responses to "Wild Salmon with Cucumber Cream Sauce"

  1. Janice P says:

    I tried this at Sharon’s demo table today. It was fabulous and inspired me to add it to this week’s menu at our home.

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