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Cucumber and Dill Encrusted Salmon

Cucumber and Dill Encrusted Salmon Serves: 32- 6 oz. portions

Ingredients

  • 12 lbs. Salmon or fish you prefer
  • dusting of RC Umami Sensations® Red Miso Powder
  • dusting of RC Umami Sensations™ Fish Sauce Powder
  • dusting of RC Umami Sensations® Mirepoix Powder
  • dusting of RC Umami Sensations® Champignon Mushroom Powder
  • 1 cup white wine
  • 1 package RC Creamy Cucumber and Dill Dressing Mix
  • 48 oz. plain Greek yogurt
  • 1 tbsp. each fresh chopped parsley and thyme

Instructions

  1. 1 Remove any pin bones from salmon and trim excess fat.
  2. 2 Dust each portion of fish with each of the 4 RC Umami Sensations® listed.
  3. 3 Combine white wine with RC Creamy Cucumber and Dill Dressing Mix and let rehydrate for 5-7 minutes.
  4. 4 Add fresh chopped herbs and Greek yogurt and blend together.
  5. 5 Top each fish filet or an entire side of fish with the mixture and place on cedar planks.
  6. 6 Bake in a 350°F oven until internal temperature reaches 145°F.
  7. 7 Serve with a Medley of Spring Vegetables.

Notes

Any type of fish or seafood can be used. The seasoned Cucumber and Dill yogurt can be used for 5-7 days depending on expiration date of yogurt. Keep refrigerated.Umami Sensations™ Red Miso PowderUmami Sensations™ Fish Sauce PowderUmami Sensations™ Mirepoix PowderUmami Sensations™ Champignon Mushroom Extract PowderCreamy Cucumber and Dill Dressing Mix

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