Cool Cucumber Sauce for Salmon

The summer heat is at it’s peak  and today I was ready for something cool and refreshing to accompany the lovely salmon filet I bought from Sprouts. Gail Monaghan offered the inspiration I needed in her Wall Street Journal article, “No-Cook Sauces for Summer Grilling”, a collection of recipes that included Cucumber-Dill Sauce: perfect!

Tweaker that I am, I made one or two adjustments, but nothing major. The resulting sauce was a delicious accompaniment to both the Lemon Rosemary Salmon and the Herb Roasted Potatoes I served as a side. The recipe gives you the option of using either sour cream or Greek yogurt as a base, but I would definitely recommend going with the sour cream to balance out the tang of the acidic ingredients.

For the original article go to http://online.wsj.com/article/SB10001424127887323740804578601870355611526.html?mod=WeekendHeader_Rotator

Here’s my slightly modified version:

Cucumber-Dill Sauce

Makes: 1-1/2 cup

1 cup sour cream
1/2 small red onion, minced
2 tablespoons chives, minced
1 teaspoon dried dill weed OR 2 tablespoons fresh dill, minced
2 tablespoons white wine vinegar
1/2 tsp sugar
sea salt and ground white pepper to taste
1/2 cucumber, peeled, seeded and cut into 1/4-inch dice

In a small bowl, combine all ingredients except for cucumber. Refrigerate for at least one hour. When ready to serve, stir in the cucumber and adjust seasonings. Sauce may be refrigerated for up to 3 days.