Salmon with Creamy Cucumber Sour Cream and Chive Salad
Prep: 10 mins + draining Cooking: 7 mins Serves: 4
Calories per portion: 472
Ingredients
- 4 x 75g salmon steaks
- a little oil
- 225g cucumber
- salt and pepper
- 1 (200g) pot of fresh sour cream and chive dip
- extra snipped chives to decorate if liked
- watercress salad to serve
Method
- Heat a griddle pan to high or prepare some BBQ coals. Rub the salmon steaks with the oil and season with salt and pepper. Cook skin side down on the griddle or BBQ for 5 mins, then carefully turn over with a fish slice and cook for a further 2 mins.
- Meanwhile, thinly slice a cucumber (we used the slicer on a cheese grater to save time). Place the cucumber in a nylon sieve, sprinkle with a little salt and leave to drain for 5 mins.
- Transfer to a serving bowl and stir in a tub of soured cream and chive dip, sprinkle with the extra chives if using. This easy salad is delicious served with fish and watercress salad.
Fresh dips aren’t just for dipping! They are great for adding a special zing to everyday meals.
You can use them as tasty sandwich fillers, on jacket potatoes, as an accompaniment to grilled fish or chicken or as a recipe ingredient.
Why not try out our delicious selection of dips recipes and serving suggestions, these tasty meals will have the whole family licking their lips.