Recipe Central – Grilled Copper River Sockeye Salmon with Creamy-Dreamy Cucumber Dill Sauce
- May 4, 2017
- 2 min read
It's that time of year; Copper River salmon is finally here. From the pristine waters of Copper River in the state of Alaska, fresh wild-caught sockeye salmon is a delicacy feverishly sought after by fish markets and seafood lovers abroad from the North Pacific to the mighty Atlantic. Available just 4 weeks out of the year from about mid-May to mid-June, enthusiasts pay top dollar to relish in its rich and nutty flavor high in omega-3 fatty acids having anti-inflammatory properties with protection against heart disease [when consumed in moderation according to Harvard studies].
And let’s not forget the added nutritional benefits including measurable amounts of vitamins A and C, calcium, and iron. A serving of sockeye salmon also delivers 57 percent of the recommended daily intake of vitamin D, which is essential in cellular function while reducing risk of infectious disease, including debilitating arthritis, and certain cancers.
Don’t have Copper River salmon available in your area? Don’t despair as any salmon variety will pair well with this creamy-dreamy cucumber dill recipe.
Prep Time: 15-20 minutes (30-40 minutes total)
Yield: 4 (4 oz.) servings
Level: Moderate
Ingredients
4 salmon fillets (4 oz each) 4 thin slices lemon 2 1/2 tsp finely chopped fresh dill weed 4 cloves garlic — peeled and thinly sliced 1/2 tsp salt 1/4 tsp ground black pepper 1 tbsp Worcestershire sauce 1 tbsp lemon juice 1 tbsp dry white wine 1 1/2 tsp capers 1 1/2 tsp tomato paste 2 tbsp nonfat organic* sour cream 2 1/2 tsp low-fat Greek yogurt (organic)* 2 1/2 tsp grated seeded cucumber 2 1/2 tsp finely chopped tomato 1 clove garlic — crushed 1/2 tsp chopped fresh dill weed
*(free from hormones, steroids, and antibiotics – you may also substitute yogurt for mayo) Directions
Preheat grill to 350°F (oven to 375°F).
Place each salmon fillet on a square of foil that will easily enclose the salmon.
Top each fillet with a lemon slice along with the first additions of both dill and garlic. Season with salt and pepper.
In a small bowl, whisk together the Worcestershire sauce, lemon juice, wine, capers and tomato paste.
Spoon an even amount (about 2 tablespoons) over each fillet and roll foil up tightly, gathering the foil on top to prevent leaking.
Place on center of grill and cook for 15 minutes (or place on rimmed cookie sheet and bake 15 to 20 minutes, or until fish flakes easily with a fork).
While salmon bakes, mix sour cream, mayonnaise (or Greek yogurt), cucumber, tomato and remaining garlic and dill in a small bowl.
Serve on top of warm salmon after removing from oven or grill.
Concerned about mercury toxicity? Although a growing concern, many leading experts believe the wealth of health benefits far outweigh risks of consuming seafood when eaten in moderation. Compared to tuna, mackerel, and orange roughy, salmon is purportedly much lower in mercury.
Click here to read the latest research and findings on a plethora of seafood options including eco rating, mercury level, and omega 3-s.
For more mouthwatering dishes, visit Copper River Salmon.org
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