Monday, April 5, 2010

Dill & Cucumber Salmon

Super simple and super delicious. Nothing more needs to be said.

2 salmon fillets
1/4 cup almond breeze
1/2 cup Cream Cheese
1/4 cup finely chopped cucumbers
2 tsp dill

1. Coat salmon with oil olive and sprinkle with salt, pepper, and garlic.
2. Grill salmon on direct high heat for 8-10 minutes, depending on size and thickness of fillet.
3. Meanwhile, on the stovetop, mix milk and cream cheese in a pan; stir until smooth.
4. Stir in cucumbers, dill, and a dash of salt and pepper.
5. Serve sauce over grilled salmon fillets.

1 comment:

Mike said...

almond breeze = almond milk = your favorite milk, right? I could use regular milk if I wanted to?