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.