GRILLED SALMON WITH CUCUMBER DILL SALAD
FOR THE CUCUMBER DILL SALAD:
4 seedless cucumbers (about 3 1/4 pounds), peeled, halved lengthwise, and cut on the bias into 1/4-inch slices
1 1/2 teaspoons sea salt, divided
3/4 cup sour cream
2 tablespoons chopped fresh dill
Juice of 1 lemon, divided use
FOR THE SALMON:
1/4 small (8-ounce) red onion, peeled, cut in thin, match-like sticks (about 2 ounces)
6 wild Alaska salmon fillets (about 6 ounces each, skin removed)
Salt and pepper to taste
2 tablespoons basting oil, or other oil
1 package (5 ounces) spring mix salad greens
2 tablespoons extra virgin olive oil
Preheat the grill on high for 10 minutes.
TO MAKE THE CUCUMBER DILL SALAD:
Toss the cucumbers with 1 teaspoon of the sea salt (to draw out moisture); let stand for 30 minutes. Squeeze and drain off the water.
In a large bowl, combine the cucumbers, sour cream, dill, remaining 1/2 teaspoon sea salt, 1 tablespoon of the lemon juice, and the red onion; set aside.
TO PREPARE THE SALMON:
Clean the grill with a wire brush and, using a soft cloth, coat the grill grate lightly with vegetable oil.
Season both sides of the fillets with salt and pepper to taste; drizzle both sides with basting oil (too much oil will cause flare-ups). Sear the fillets on the grill until they change color to about one-quarter of their depth from the bottom, 1 to 3 minutes. Turn and baste with basting oil. Sear 1 to 3 minutes.
Turn the fillets, baste and cook 1 to 3 minutes. Turn again and baste. Reduce the heat to medium; close the grill cover. Cook fillets 1-inch thick or less for 3 to 4 minutes on each side. For fillets 1 inch or thicker, cook 5 to 6 minutes per side on low. The internal temperature should reach 130 degrees F on a quick-read thermometer inserted into the thickest part of the fillet. Transfer the fillets to a clean serving platter; let rest at least 2 minutes.
TO SERVE:
Toss the spring mix with the olive oil and the last tablespoon of lemon juice, and salt and pepper to taste. Place each fillet on a bed of greens and top with 1/3 cup of cucumber salad.
Makes 6 servings
Source: Wegman's Menu magazine, summer 2006
FOR THE CUCUMBER DILL SALAD:
4 seedless cucumbers (about 3 1/4 pounds), peeled, halved lengthwise, and cut on the bias into 1/4-inch slices
1 1/2 teaspoons sea salt, divided
3/4 cup sour cream
2 tablespoons chopped fresh dill
Juice of 1 lemon, divided use
FOR THE SALMON:
1/4 small (8-ounce) red onion, peeled, cut in thin, match-like sticks (about 2 ounces)
6 wild Alaska salmon fillets (about 6 ounces each, skin removed)
Salt and pepper to taste
2 tablespoons basting oil, or other oil
1 package (5 ounces) spring mix salad greens
2 tablespoons extra virgin olive oil
Preheat the grill on high for 10 minutes.
TO MAKE THE CUCUMBER DILL SALAD:
Toss the cucumbers with 1 teaspoon of the sea salt (to draw out moisture); let stand for 30 minutes. Squeeze and drain off the water.
In a large bowl, combine the cucumbers, sour cream, dill, remaining 1/2 teaspoon sea salt, 1 tablespoon of the lemon juice, and the red onion; set aside.
TO PREPARE THE SALMON:
Clean the grill with a wire brush and, using a soft cloth, coat the grill grate lightly with vegetable oil.
Season both sides of the fillets with salt and pepper to taste; drizzle both sides with basting oil (too much oil will cause flare-ups). Sear the fillets on the grill until they change color to about one-quarter of their depth from the bottom, 1 to 3 minutes. Turn and baste with basting oil. Sear 1 to 3 minutes.
Turn the fillets, baste and cook 1 to 3 minutes. Turn again and baste. Reduce the heat to medium; close the grill cover. Cook fillets 1-inch thick or less for 3 to 4 minutes on each side. For fillets 1 inch or thicker, cook 5 to 6 minutes per side on low. The internal temperature should reach 130 degrees F on a quick-read thermometer inserted into the thickest part of the fillet. Transfer the fillets to a clean serving platter; let rest at least 2 minutes.
TO SERVE:
Toss the spring mix with the olive oil and the last tablespoon of lemon juice, and salt and pepper to taste. Place each fillet on a bed of greens and top with 1/3 cup of cucumber salad.
Makes 6 servings
Source: Wegman's Menu magazine, summer 2006
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!