I like to use Greek yogurt for a lot of things - as a substitute for sour cream, in gluten free baked goods for moisture, as a dessert with honey and walnuts. I especially love it as the base for tzatziki sauce to put on chicken souvlaki.
I was looking around for dinner inspiration while planning our weekly grocery list and discovered a recipe using sour cream and cucumber to make a sauce for grilled salmon and was inspired to make a tzatziki-esque sauce with Greek yogurt. This sauce is a little different than my normal tzatziki recipe and delicious on the baked salmon.
One tip I discovered while in Greece was to shred the cucumber instead of finely dicing it. I'm not sure why, but it makes a good sauce even better!
Baked Salmon with Cucumber Dill Sauce
For the salmon:
1 lb salmon fillet with skin
3 Tbls orange juice
2 Tbls soy sauce
For the sauce:
1 cup Greek yogurt
1/2 of a large cucumber
2 tsp olive oil
1/2-1 tsp dried dill (you can also use fresh if you have it)
pinch of salt
Combine the orange juice and soy sauce in a wide shallot bowl or dish. Put the salmon skin side up into the bowl and marinade for 20-30 minutes.
Put the salmon onto a cookie sheet covered with aluminum foil (easy clean up). Bake at 375 degrees until cooked through (about 15-25 min depending on thickness).
While the salmon is baking make the sauce. Peel the cucumber, cut in half lengthwise and scoop out the seeds (if you have an English cucumber, you can skip this step). Shred the cucumber with a medium size shredder.
Mix the Greek yogurt, cucumber, olive oil and dill together. Add salt to taste. Serve with the salmon.