Roasted Cucumbers? Who’d a Thunk It!

I’m still playing with the new Sheet Pan Suppers cookbook I downloaded. I tried a salmon with roasted cucumbers and yogurt dill sauce recipe and liked it very much. It uses Persian or English cucumbers, also called hothouse cucumbers – the long, thin, dark tender skinned ones. Cut them into 1/2 – 3/4 inch slices and toss with a little olive oil, salt and pepper.  Chop a red onion in about a one inch dice and toss with the cumber. Roast on a foil or parchment lined sheet pan at 425º for 20 minutes, then toss them around a little and move them to the perimeter of the pan.  Put skinless fillets of salmon on the pan, skinned side down and return to the oven for 10 to 15 minutes until the salmon is done to your liking.  While the roasting is going on,  mix Greek yogurt, dill and lemon juice and let it sit while the the cukes and salmon finish cooking.

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Checking on the roasting cucumbers, onion and salmon.

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The roasted cucumber is firm, but not crisp on the outside and moist and tender on the inside. The flavor is squash-like. It reminded me of roasted zucchini, but with a different texture. The yogurt dill sauce was as good as you’d expect on the salmon, and pretty darned good on the squash, too.  You just can’t go wrong with yogurt, dill and lemon on anything!

 

 

 

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