Best 3 Cucumber Mint Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cucumber mint sauce, a refreshing and versatile condiment, adds a burst of flavor to a variety of dishes, from grilled meats and fish to salads, sandwiches, and wraps. With its vibrant green color and aromatic blend of cucumber, mint, and tangy seasonings, this sauce is a delightful addition to any table. Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking an easy and flavorful recipe, this guide will provide you with everything you need to know to create a delicious cucumber mint sauce in your own kitchen.

Let's cook with our recipes!

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT



My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings plus 3 reserved for

Number Of Ingredients 16

2 pounds red skinned small new potatoes
Coarse salt
1 tablespoon butter
3 tablespoons chopped fresh mint, a handful of leaves, finely chopped
1 teaspoon sugar
7 (6-ounce) portions fresh Norwegian salmon fillets, individually packaged in fish department or market
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string
1 bundle fresh watercress, washed and trimmed
1/2 English or seedless cucumber, thinly sliced
4 slices pumpernickel bread, quartered
2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Steps:

  • Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
  • Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
  • Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
  • Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
  • Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
  • To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

CUCUMBER MINT SAUCE



Cucumber Mint Sauce image

This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon cakes.

Provided by Molly O'Neill

Categories     condiments, dips and spreads

Time 5m

Yield One cup

Number Of Ingredients 6

1/4 cup loosely packed fresh mint leaves
1/2 jalapeno pepper, stemmed, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
8 ounces nonfat plain yogurt
1 scallion (green part only), thinly sliced
1/2 teaspoon salt

Steps:

  • Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 666 milligrams, Sugar 12 grams

GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE



Grilled Spiced Lamb Chops with Cucumber-Mint Sauce image

Categories     Lamb     Quick & Easy     Yogurt     Mint     Cucumber     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

8 loin lamb chops (about 2 1/2 pounds)
2 to 3 tablespoons red curry paste
1 teaspoon cumin seeds
1 cup plain yogurt
1 cup diced seeded peeled cucumber
3 tablespoons chopped fresh mint

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
  • Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
  • Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.

Tips:

  • Choose fresh and crisp cucumbers for the best flavor.
  • Use a variety of mint, such as spearmint or peppermint, for a more complex flavor.
  • Add a touch of sweetness with honey or sugar, if desired.
  • Use a food processor or blender to quickly and easily make the sauce.
  • Serve the sauce immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Cucumber mint sauce is a refreshing and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and refreshing sauce for your summer salads or a flavorful dipping sauce for your appetizers, cucumber mint sauce is a great option.

Related Topics