SOUR CREAM, CUCUMBER AND DILL DIP
This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!
Provided by sylvaere
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.8 g, Cholesterol 16.7 mg, Fat 8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 215.8 mg, Sugar 0.5 g
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
FRESH DILL SAUCE
Steps:
- Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
CUCUMBER - DILL SAUCE
Great with fried seafood dishes! This is a light and refreshing sauce for pasta dishes as well. Add a little milk for a great salad dressing.
Provided by sassafrasnanc
Categories Sauces
Time 10m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients well.
- Keep refrigerated.
Nutrition Facts : Calories 65.2, Fat 6, SaturatedFat 3.8, Cholesterol 12.7, Sodium 88.5, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 1
EASY LEMON CUCUMBER PICKLES
Pickle your lemon cucumber right in your refrigerator for a fuss-free and simple pickling process! A quick and easy recipe to enjoy those nice juicy lemon cucumbers as soon as possible.
Provided by Glorious Recipes
Categories Appetizers & Snacks
Time 5m
Number Of Ingredients 6
Steps:
- Prepare the brine by adding water, vinegar, salt, and sugar into a bowl and mix well till everything is dissolved.
- Add the lemon cucumbers and onions into the brine and make sure they are fully covered.
- Place the mixture into the refrigerator and let it soak till consumption. Soak it overnight for more absorption and stronger taste but it is perfectly fine to eat it on the same day.
Nutrition Facts : Calories 79 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6988 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CUCUMBER SALAD WITH LEMON DILL DRESSING
Very refreshing salad. Great with salmon, or any summer meal. Modified from an old Washington Post recipe. Cook time is chilling time.
Provided by alvinakatz
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk lemon juice, oil and sugar until thick.
- Add dill, salt and pepper to taste. Mix inches.
- Add cucumbers and scallions, and coat well with dressing.
- Chill for 15 minutes and serve cool.
SALMON WITH CUCUMBER-DILL SAUCE
Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
- While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
- Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
LEMON DILL SAUCE
I came up with this sauce to serve with Walleye Crab Cakes. I have been told by family and friends it is fabulous!!! I make it often. I have served it with several types of fish. It is a nice change from tartar sauce.
Provided by Jill L. Margaritta
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all.
- I am genorous with the salt and pepper.
- Can serve immediately, or chill to let the flavors go through the sauce.
SALMON WITH CUCUMBER DILL SAUCE
This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE
A lot of steps but certainly worth the effort for a special dinner. I believe the recipe originally came from BonAppetit. Prep time does not include draining the cucumbers.
Provided by BoxOWine
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Placed prepared cucumbers in colander.
- Sprinkle with salt and toss.
- Let drain 1 hr then pat cucumbers dry with paper towel.
- Melt 3 tablespoons butter in heavy skillet over medium heat.
- Add cucumbers and saute until light brown.
- Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
- Set aside.
- Place remaining 1/2 cup flour in shallow baking dish.
- Add white pepper and season with salt.
- Coat chicken with flour mixture.
- Shake off excess.
- Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
- Add chicken breasts and saute until brown, about 2 minutes per side.
- Add 1/2 cup stock.
- Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
- Remove chicken to platter.
- Add remaining 1/2 cup stock to same skillet.
- Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
- Add cream and bring to boil.
- Whisk in flour/butter paste.
- Return mixture to boil, stirring constantly.
- Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
- Stir in lemon juice and 1 tablespoon dill.
- Season to taste with salt and white pepper.
- Add chicken and cucumbers to sauce and heat through.
- Transfer chicken to plates.
- Spoon sauce and cucumbers over chicken.
- Sprinkle with remaining 1 tablespoon dill.
Nutrition Facts : Calories 457.6, Fat 30.8, SaturatedFat 18.3, Cholesterol 158.4, Sodium 223.2, Carbohydrate 14.4, Fiber 0.9, Sugar 2, Protein 30.9
LEMON CUCUMBER DILL SAUCE
This is a delicious cool sauce to be served with Lemon and Onion Marinated Beef and Crunchy Bottom Butter Rice.
Provided by Chef bifaerie79
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preparation:
- Peel and dice cucumber into 1/8-1/4 inch pieces (remove seeds first if desired).
- Slice green onion into thin rings.
- Combine cucumber, green onion, lemon juice, dill, and pepper with yogurt and stir to incorporate.
- Add more lemon juice, green onions, dill, and pepper to taste; this recipe is easily adapted.
- Refrigerate overnight. Keeps for several days.
- For a smoother sauce, grate peeled cucumber and chop green onion into very small pieces (may need to use less onion). Use plain soy yogurt for a vegan sauce.
Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 3.5, Cholesterol 21.2, Sodium 79, Carbohydrate 11.6, Fiber 0.6, Sugar 9.1, Protein 6.3
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