Grill Recipe | Grilled Salmon with Creamy Cucumber-Dill Salad

Grilled Salmon with Creamy Cucumber-Dill Salad

4 (6-oz) salmon fillets, skin on
1 tablespoon extra virgin olive oil
freshly ground black pepper
1 English cucumber (also called hothouse cucumber)
1/3 cup finely sliced red onion, from one small red onion
1/2 teaspoon salt
1/4 cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
2 tablespoons white wine vinegar
1/4 cup chopped fresh dill

  • 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.
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