Yields: 20 servings
Conversion Chart: Here >>
Ingredients:
4 English cucumbers, halved crosswise
2½ small white onions, thinly sliced into rings
5 tablespoons red wine vinegar
½ cup extra virgin olive oil
2½ teaspoons kosher salt
1¼ teaspoons ground black pepper
20 boneless salmon fillets, 6 oz. each
1¼ cups fresh lemon juice
5 teaspoons lemon pepper seasoning
2½ teaspoons garlic powder
2½ teaspoons onion salt
1¼ cups light sour cream
2½ teaspoons chopped fresh dill plus sprigs for garnish
Lemon slices for garnish
Procedure:
1.With mandolin, thinly slice cucumber halves lengthwise. In large bowl, toss cucumber slices with onions, vinegar, 5 teaspoons oil, salt and pepper. Refrigerate until ready to serve.
2.Coat both sides of salmon with remaining oil. Broil salmon, skin side up, on high 3 to 5 minutes or until skin is lightly browned. Turn salmon; evenly pour lemon juice and sprinkle lemon pepper, garlic powder and onion salt over salmon. Broil 5 minutes longer
3. In small bowl, mix sour cream and dill; spread evenly over salmon. Broil 3 to 4 minutes or until sour cream topping is lightly browned, salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and flesh to remove skin. Serve salmon over cucumber mixture; garnish with dill sprigs and lemon slices.
Recipe Type: Authentic
Submitted By: syscoezine.com
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/11Spr/docs/book.pdf
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈