As I have often mentioned in my blog I hate waste. There is nothing more annoying to me than buying a tub of sour cream for some chili I was making, use about half and have the other half go to waste, unused and molding in the fridge. Money down the drain!!
So I have become the queen of mixing and matching ingredients in order to use them to the very last drop.
This recipe was the result of leftover sour cream from borscht, dill (that I used for the borscht) and half a cucumber from a Greek salad.
In my blog I have talked about the benefits of salmon so I don’t think we need to go there again. In my Cuketini recipe I briefly talked about the benies of the cucumber so I feel the need to expound a bit on the cute cuke.
Cucumbers are known to contain three lignans have a strong history of research in connection with reduced risk of several cancer types, including breast cancer, ovarian cancer, uterine cancer and prostate cancer.
And because of its low calorie and high water content, the cucumber is an ideal food item for anyone looking to lose weight. The high water content and dietary fiber in these little green beauties are very effective in ridding the body of toxins from the digestive system as well as aid digestion. Plus they help you poop.
Cucumbers also help control diabetes, cholesterol levels and your blood pressure.
And cucumbers are also an excellent source of silica, which is known to help promotes joint health by strengthening the connective tissues. They are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium.
But getting back to why I even came up with the recipe I think it is important that when you make your grocery list you think about what you are buying and why you are buying. So many of us buy one odd item, use it once and toss it in the trash without thinking about it. But if that item cost you $5 and you chuck half of it you just threw away $2.50. Do that 10 times in a week and you just threw away $25. Do that every week and in a year you just wasted $1300.
Now I have never been good at math but those numbers make sense to me.
Salmon with Cool Cucumber Sauce
- 2 Salmon filets
- 1/2 to 1 whole English Cucumber
- 1/2 cup of Lite Sour Cream and/or Greek Yogurt
- 1 Lemon
- Chopped Dill
Preheat oven to 400.
While oven heats, peel cucumber. Slice lengthwise into 2 halves and remove seeds. Cut cucumber into chunks and toss into bowl. Add chopped dill, sour cream and stir. Add salt, pepper and lemon juice to taste. Let sit to allow flavors to blend.
Line cookie sheet with tinfoil. Place salmon skin side down on lined sheet and place in oven for 12 – 25 minutes. Cooking time depends on how “done” you like your salmon. I like mine a bit more on the medium well side so I go for 15 – 20 minutes depending on its thickness. Once done remove from oven and using a spatula separate the salmon from its skin leaving skin on tinfoil.
Place salmon on plate and spoon cucumber salad over. Add lemon wedge and serve.