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Baked Salmon Trout with Piquant Cucumber Sauce

Contributed by: News Canada

Shredded Ontario Greenhouse Cucumber, lemon juice and dillweed team up in this piquant sauce for easy baked fish.


  • 1 tbsp butter 15 mL
  • 1/2 cup shredded, peeled, squeezed dry Ontario Greenhouse Cucumber 125 mL
  • 2 tbsp chopped onion 25 mL
  • 1 tbsp all-purpose flour 25 mL
  • 1/4 tsp dried d)llweed 15 mL
  • 1/2 cup milk 125 mL
  • 4 tsp lemon juice 20 mL
  • Salt and pepper to taste
  • 3/4 lb Ontario Salmon Trout fillets or salmon fillet, cut into 6 pieces 375 g


To prepare sauce ahead of time: In medium saucepan, melt butter; saute cucumber and onion until tender. Blend in flour and dillweed; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in lemon juice, salt and pepper to taste; keep warm.

Meanwhile, place two servings of fish in centre of 2 pieces of foil; fold edges to seal. Place packages on baking sheet, bake in 475 F (240 C) oven for 10 minutes or until fish flakes easily with fork. Drain fish and serve with cucumber sauce.

Serving Size: Makes 2 servings.

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