Flicking through my subscribed food magazines, I have always found the easiest and simplest recipes get me most inspired. Occasionally, it's great to try something new and challenging - but let's be real, in our day to day life filled with routines and activities - it is starting to become more and more valuable to find recipes that I will cook regularly, without much of a fuss and something uniquely different from the familiarity of common everyday dishes.
This recipe caught my attention because 1) It was fairly healthy 2) I don't think I've tasted cucumber sauce before! So I got curious 3) It looked presentable for my blog, hahaha.
So here it is, a recipe inspired by a recipe from the Australian Good Food Magazine Nov 2010 issue. This is my version based on the ingredients I have available, but I can tell you it is 90% true to what the recipe includes. The only thing missing is white wine in the sauce, and instead of using tarragon, I used parsley.
- 4 x 180g salmon fillets
- 1 cup (250ml) fish stock
- 250g light sour cream
- 1 Lebanese cucumber, coarsely grated
- 2 tsp chopped parsley, plus leaves to serve
- 500g baby potatoes, quartered
- Extra virgin olive oil, to drizzle
Preheat oven to 200C or 180C fan. Place salmon in a baking dish. Pour over stock and season. Cover with foil and bake for 10-15 mins, until just cooked through. Remove from oven. Cool salmon in stock for 10 mins.
Remove salmon from stock. Add sour cream, cucumber (2 tbsp of white wine, if you like) and parsley to stock and whisk to combine. Season. Transfer to a jug.
Meanwhile, steam potatoes over a saucepan of simmering water for 8-10 mins, until tender.
Place salmon and potatoes on plate. Top salmon with cucumber sauce and parsley leaves. Drizzle oil over potatoes. Season. Serve.