Grilled Lemon-Dill Salmon with Cucumber Salad

Name: Grilled Lemon-Dill Salmon with Cucumber Salad
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps cider vinegar; 1 English (seedless) cucumber; 3 Tbsps finely chopped fresh dill, divided; 2 or 3 lemons; 2 teaspoons About olive oil; 118 milliliters bottled cocktail onions, drained; 680 grams center-cut skin-on salmon fillets each), rinsed and patted dry; 1 teaspoons salt, plus more to taste; 1 teaspoon sugar

Grilled Lemon-Dill Salmon with Cucumber Salad is a gluten free, dairy free, and pescatarian main course. This recipe makes 4 servings with 300 calories, 35g of protein, and 13g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person found this recipe to be flavorful and satisfying. If you have lemons, salt, sugar, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

Zest lemons to yield 2 tbsp. zest.

Ingredients you will need

Lemon

Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.

Ingredients you will need

Salmon Fillets

Lemon

Dill

Wrap

Equipment you will use

Plastic Wrap

Slice cucumber paper-thin on a mandoline or other handheld slicer.

Ingredients you will need

Cucumber

Equipment you will use

Mandoline

Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt.

Ingredients you will need

Vinegar

Onion

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.

Ingredients you will need

Lemon Zest

Seasoning

Cucumber

Onion

Dill

Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.

Equipment you will use

Grill

Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Aluminum Foil

Knife

Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.

Ingredients you will need

Salmon

Fish

Cooking Oil

Equipment you will use

Grill

Tongs

Aluminum Foil

Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with salt and a few drops of juice from a remaining lemon.

Ingredients you will need

Salmon

Juice

Lemon

Fish

Salt

Equipment you will use

Baking Sheet

Spatula

Aluminum Foil

Serve with cucumber salad.

Ingredients you will need

Cucumber

Equipment

Ingredients

Servings:

2Tbsps

cider vinegar 1

English (seedless) cucumber 3Tbsps

finely chopped fresh dill, divided 2

or 3 lemons 2teaspoons

About olive oil 118milliliters

bottled cocktail onions, drained 680grams

center-cut skin-on salmon fillets each), rinsed and patted dry 1teaspoons

salt, plus more to taste 1teaspoon

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.