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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Famous Roasted Garlic Crab
- Electric Skillet Fish Fillets with Lemon Dill Sauce (serves 2)
- Spinach Crabmeat Casserole (with artichoke hearts, sour cream, and parmesan)
- Szechuan Shrimp
- Shrimp and Pineapple Skewers with Rum Butter Sauce
- Tuna Fish Pie with Cheese Rolls
- Golden Fried Salmon Steaks (using corn flakes, Kellogg's, 1970's)
- Pecan Honey-Coated Trout (with honey-Dijon marinade)
- Magnolia Restaurant's Carolina Crab Cakes with Tomato Gravy
- Sugarcane Shrimp (Chao Tom, Vietnamese)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute