736 2008-07-24T00:03:11+01:00 A tasty, healthy way to use up leftover dips. * Prep: 10 mins + draining time * Cooking: 7 mins * Calories per portion: 472 191 Serves 4 * 4 x [[75g]] salmon steaks * A little [[olive oil]] * A pinch of [[salt]] * A pinch of ground [[black peppercorns|black pepper]] * 225g cucumber * 1 [[200g]] tub sour cream and chive dip * Extra snipped [[herbs|chives]] * Watercress salad to serve # Heat a griddle pan to high or prepare some BBQ coals. # Rub the salmon steaks with the oil and season with salt and pepper. # Cook skin side down on the griddle or BBQ for 5 minutes, then carefully turn over with a fish slice and cook for a further 2 minutes. # Meanwhile, thinly slice a cucumber (we used the slicer on a cheese grater to save time). # Place the cucumber in a nylon sieve, sprinkle with a little salt and leave to drain for 5 minutes. # Transfer to a serving bowl and stir in a tub of soured cream and chive dip, sprinkle with the extra chives if using. # This easy salad is delicious served with watercress salad. false true false false false true false false false 3.06747720364741641337386018237082 3290 10092.0 1 false approved Donated by general.enquiries@bakkavor.co.uk 03b5d54c08b36324 736 false Bakkavör Foods