Total Time
20mins
Prep 10 mins
Cook 10 mins

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!

Directions

  1. 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.
  2. 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.
  3. Place salmon in a plate and spoon cucumber sauce over the top and serve.

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