Recipe by Leanna Lopez
When I was a kid my Mom would cut up fresh cucumbers and make a sauce for them that was sweet and tangy. I loved it. One night I fixed it as a side for my salmon and loved the 2 flavors together. Enjoy!
- 1 lb fresh salmon
- 1 cucumber
- 1 cup mayonnaise
- 2 tablespoons tarragon
- 1⁄4 cup white vinegar
- 2 tablespoons Splenda granular
Directions See How It's Made
- Salt and pepper fish. Pan fry Salmon skin side up (I fry mine in butter with a little olive oil to keep the butter from burning)until golden brown, about 4 minutes. Turn and fry 4 more until done. Place on paper towels to drain and cool.
- Thinly slice cucumber. In a medium bowl mix mayo, vinegar (the vinegar will break down the mayo) tarragon and Splenda. (I use splenda rather than sugar because of the texture). Add cucumbers.
- Place salmon in a plate and spoon cucumber sauce over the top and serve.