Market Street Cucumber Dill Sauce for Fish

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So, this sauce was surprisingly good. It was excellent on fish, so I would highly recommend it. This recipe suggestion was on the bottom of a recipe I printed from Good Things Utah on abc4.com years ago, and it didn’t list the recipe, but I found this one online. It was quite good. Keep in mind, it makes a TON. I cut the recipe in 1/4ths, and I had enough for 3 salmon cakes with tons and tons left over. 
 
Market Street Cucumber Dill Sauce for Fish

(Makes about 1 1/4 cups sauce, recipe courtesy Market Street Grill Restaurant.)
3 medium cucumbers I used more than this—a whole English cucumber for 1/4th a recipe
1 cup mayo (I used light mayo) I used full fat mayo
1 cup sour cream (I used light sour cream) 
2 T chopped fresh dill or 2 tsp. dried dillweed I did dry and it was fine
1/2 tsp. salt
1/2 tsp. black pepper
juice of 1 lemon (3 T fresh lemon juice) I did a half a lemon for 1/4th recipe.
Peel cucumbers and scrape out seeds with a sharp spoon. Cut into chunks, then place in food processor and puree. Drain cucumbers in a fine-mesh colander, then use your hands to squeeze out as much water as you can.
In a plastic bowl with a tight-fitting lid, mix together sour cream and mayonnaise. Stir in cucumbers, dill, salt, pepper, and lemon juice. Chill for at least 4 hours before serving.
At the restaurant this sauce is served with salmon, halibut, scallops, and fish and chips. It would be good with most any type of seafood. (Edit - Since I posted this I've discovered this sauce is also delicous on grilled zucchini or eggplant.)
This printable recipe from KalynsKitchen.com.

Posted by Kalyn Denny at 9:00 PM

 

Mel’s Source

recipe retrieved 6/23/15 from http://www.kalynskitchen.com/2008/08/recipe-for-market-street-grill-creamy.html

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