Salmon Steaks with Cucumber Dill Sauce

Salmon steaks cooked in white wine with bay leaf and fresh dill, then topped with a cool, creamy cucumber dill sauce. The contrast between the warm, flaky fish and the chilled sauce is what makes this dish sing.

The sauce needs time. Yogurt, light mayo, grated cucumber, onion, fresh dill, and a pinch of dry mustard get blended together, then chilled for at least an hour. That resting time lets the flavors meld and the cucumber release its juice into the sauce, thinning it to the right consistency. Make it first, then cook the salmon while it chills.

Grating and seeding the cucumber is a must. Skipping the seeds leaves you with a watery, diluted sauce. A quick squeeze in a paper towel after grating removes even more moisture and keeps things thick.

Kitchen Tips

• Position thick ends toward the outside of the microwave dish. Thicker parts need more energy, and microwaves heat from the outside in.
• Seed the cucumber before grating. Halve it lengthwise and scrape out the seeds with a spoon. This takes 30 seconds and prevents a runny sauce.
• The sauce improves overnight. If you can make it a day ahead, the dill flavor deepens considerably.
• Check salmon at 4 minutes. Overcooked salmon turns dry and chalky. It should flake easily but still look slightly translucent in the center.

Variations

• Grill or pan-sear the salmon instead of microwaving for a crispy exterior and smoky flavor.
• Use Greek yogurt in place of the yogurt-mayo combo for a tangier, higher-protein sauce.
• Add a squeeze of lemon juice to the sauce for extra brightness.