Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yields: 4
4 (4 oz.) Portside Salmon Fillets, thawed
½ cup Coburn Farms Sour Cream
1 tsp Marcum Soul Seasoning
½ lg. Cucumber, shredded (about 1 cup)
1 sm. Tomato, diced (about 1/2 cup)
Marcum Salt & Ground Black Pepper
1
Preheat oven to 400 °F and foil and grease a baking sheet. Set it aside.
2
Season salmon fillets with a pinch of salt and pepper. Bake salmon 10 – 12 minutes or until fish easily flakes with a fork and internal temperature is 145 degrees.
3
Meanwhile, make creamy cucumber sauce. Combine sour cream and soul seasoning. Set it aside.
4
To shred cucumber, grate it in a cheese grater. Wrap cucumber in a paper towel and tightly squeeze excess water out of the shredded cucumber. Fold cucumber and diced tomato into sour cream.
5
To serve, spoon creamy cucumber sauce over salmon fillets.
Ingredients
4 (4 oz.) Portside Salmon Fillets, thawed
½ cup Coburn Farms Sour Cream
1 tsp Marcum Soul Seasoning
½ lg. Cucumber, shredded (about 1 cup)
1 sm. Tomato, diced (about 1/2 cup)
Marcum Salt & Ground Black Pepper