Salmon with dill-cucumber yogurt sauce
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Gareth Morgans
Salmon with dill-cucumber yogurt sauce
This Scandi-inspired salmon dish features an easy no-cook sauce
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
516Kcal
Fat
26gr
Saturates
6gr
Carbs
33gr
Sugars
7gr
Fibre
7gr
Protein
36gr
Salt
0.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 350g new potatoes
- 125g cucumber
- 125g Greek-style natural yogurt
- 2 tsp wholegrain mustard
- 1 1⁄2 tsp lemon juice
- 1 garlic clove, crushed
- 1 tbsp chopped dill
- 1 x 240g pack salmon fillets, skinned
- 2 tsp olive oil
- 1 1⁄2 tbsp miniature capers, drained
- 1 x 160g pack sliced runner beans
Step by step
Good to know
Salting cucumber not only improves the flavour but helps to draw out excess moisture to avoid watery sauces, salads and dips.
- Preheat the oven to 200°C, fan 180°C, gas 6. Boil the potatoes for 15-20 minutes or until tender.
- Slice the cucumber in half lengthways, discard the seeds, then cut into thin slices. Place in a colander with a generous pinch of salt and leave to drain.
- Combine the yogurt, wholegrain mustard, lemon juice, garlic and dill in a bowl and season to taste.
- Place the salmon on an oven tray, season and bake for 10-12 minutes.
- Drain the potatoes, crush them with the oil and some seasoning. Stir in the capers and keep warm.
- Cook the beans in salted boiling water for 2-3 minutes until tender, then drain. Stir the cucumber through the yogurt sauce. Divide the veg and salmon between plates and spoon over the sauce.
