Cucumber Ginger Dipping Sauce

Peat Tart, Roasted White Potatoes and Salmon with Cucumber 016 (1024x683)I originally thought up this sauce as a light summertime sauce to use on some grilled salmon.  Because salmon is already a fatty fish I didn’t want to add any calories in oil and so I decided to combine the naturally spicy heat of ginger and garlic with some cool and refreshing cucumber and lemon.  Kind of ying/yang of the flavor world and it worked so well.  The sauce was easy to make, tangy, bright and with a zing from the ginger, it was perfect for dipping bits of salmon and would be great with grilled chicken or for vegan and vegetarian fans out there, some vegetable spring rolls.

I strained the sauce after I whipped it up as I wanted to remove any fibers from the ginger, but if decide not to strain the sauce, you will have  a thicker consistency that would cling better, but for dipping, either way works just fine.  Personally, I think straining is the best, ginger fibers aren’t particularly pleasant to chew…

Cucumber Lemon Dipping Sauce

Makes about ½ cup of sauce

  • 3” Piece of Unpeeled Cucumber
  • 1” Piece of Fresh Ginger, Peeled
  • 1 Small Clove Garlic
  • Juice of 1 Lemon
  • 2 Tsp Honey
  • Pinch of Salt
  • 1/8 Tsp Freshly Ground Pepper

Put all ingredients into a high-speed blender, I used a Nutra Bullet.  Process until smooth, strain to remove ginger fibers if desired.

Peat Tart, Roasted White Potatoes and Salmon with Cucumber 017 (1024x683)Peat Tart, Roasted White Potatoes and Salmon with Cucumber 021 (1024x683)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s