I think its great that Jenn and her close friend Julia like to cook. It turns out that they are pretty good at it too! About every other week, they meet, go to the grocery store, go over to one of their apartments, and then cook up a storm. Occasionally, they will go over to Julia's parent's house and cook for them - especially when all the siblings are home! One of the girls' favorite things to make is baked salmon and Cucumber Dill Sauce that goes so well with it. This sauce recipe comes from the very first cooking class my mom and I ever went to; it was held at a little shop called The Kitchen Door and was in the basement of Glendale Mall. The store is long gone, but I still have the typed up hand out which says this says goes great with salmon pie, crab cakes, and shrimp. The girls bake the salmon with a pinch of seasoning salt, dill, a lemon slice, and just a bit of butter to make it extra delicious.
Baked Salmon with Lemon and Dill
Salmon pieces, about 4 ounces per person
A lemon slice for each salmon portion
1/8 teaspoon of seasoning salt for each portion
1/8 teaspoon of dried dill or 1/2 teaspoon chopped fresh dill for each portion
1 teaspoon pat of butter for each portion
For each piece of fish, sprinkle the seasoning salt and the dill over the top. Put a lemon slice on each serving, then place the pat of butter on the that. Place in a preheated 350 degree oven for about 12 to 15 minutes or until the salmon is opaque and flaky.
Cucumber Dill Sauce
1/2 of an unpeeled cucumber, seeded and cubed into small pieces
1 tablespoon finely diced white or yellow onion
1/4 cup of mayonnaise
1/2 cup of sour cream or Greek yogurt
2 tablespoons white vinegar
1/2 teaspoon dried dill or 1 1/2 teaspoons fresh dill
1/4 teaspoon salt
1/8 teaspoon pepper
Cut the cucumber in half lengthwise, and then lengthwise again. Scoop out the seeds and cube the cucumber into small pieces. Mix all the ingredients together and refrigerate until ready to serve.