What You’ll Need To Make Grilled Salmon With Cucumber-Dill Salad
Step-By-Step Instructions
Begin by making the cucumber-dill salad. Cut the cucumber in half lengthwise, then scrape out the seeds and watery center using a teaspoon. Cut the cucumber into thin slices and place in a colander with the red onions. Toss with the salt and let drain in the sink for at least 30 minutes. Don’t skip this step or your salad will be very watery.
Meanwhile, make the dressing by combining the sour cream, mayo, white wine vinegar, garlic, dill, sugar and black pepper.
Whisk to combine.
Combine the dressing with the drained cucumbers and red onions and chill until ready to eat.
For the salmon, preheat your grill to medium-high heat. Rub the salmon fillets with olive oil and sprinkle liberally with kosher salt and pepper.
Be sure the grates on the grill are clean and well-oiled. Grill the fish 4-5 minutes on the first side and 2-3 minutes on the next. The trick is to let the fish sear on the first side until nice and brown, which enables it to release easily. Resist the urge to peek or flip before it’s ready!
Let the salmon fillets cool slightly then serve with the cold cucumber-dill salad piled over top or alongside. A warm baguette is the perfect accompaniment. Note: The Cucumber-Dill Salad is also wonderful on its own so you may want to double the recipe so you’ll have enough for leftovers. Enjoy!
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Grilled Salmon with Creamy Cucumber-Dill Salad
By Jennifer SegalServings: 4
- 4 (6-oz) salmon fillets, skin on
- 1 tablespoon extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 English cucumber (also called hothouse cucumber)
- ⅓ cup finely sliced red onion, from one small red onion
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons sour cream
- 3 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 tablespoons white wine vinegar
- ¼ cup chopped fresh dill
- 1 clove garlic, minced
- ½ teaspoon sugar
- freshly ground black pepper, to taste
Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about ¾ teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.
