Grilled Salmon with Cucumber Salad

Name: Grilled Salmon with Cucumber Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons chopped chives; 4 servings CUCUMBER SALAD; 1 sprig Fresh dill; 2 teaspoons chopped flat-leaf parsley; 1 Tbsp chopped fresh dill; 4 servings SAUCE; 0 teaspoons kosher salt; 0 teaspoons About kosher salt; 0 teaspoons kosher salt; 1 teaspoons lemon juice; 2 teaspoons lemon juice; 1 Tbsp olive oil; 1 Tbsp extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 0 teaspoons pepper; 0 teaspoons pepper; 227 grams Persian or English cucumbers; 4 fillets sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin; 4 servings SALMON AND SERVING; 2 teaspoons minced shallot; 237 milliliters plain whole-milk yogurt

Grilled Salmon with Cucumber Salad is a gluten free and pescatarian recipe with 4 servings. One serving contains 609 calories, 71g of protein, and 31g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It will be a hit at your The Fourth Of July event. Head to the store and pick up sauce, lemon juice, sockeye salmon, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used.

Ingredients you will need

Lemon Juice

Pepper

Yogurt

Dill

Salt

Cooking Oil

Equipment you will use

Bowl

Heat grill to medium-high (about 450).

Equipment you will use

Grill

Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt, and pepper; set dressing aside.

Ingredients you will need

Lemon Juice

Cucumber

Shallot

Pepper

Herbs

Salt

Cooking Oil

Equipment you will use

Mandoline

Bowl

Prepare salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil.

Ingredients you will need

Salt And Pepper

Salmon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Knife

Aluminum Foil

Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 2 to 3 more minutes.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Aluminum Foil

Remove foil from grill, then gently peel off skin, using your fingers or a wide spatula (skin may break into pieces).

Equipment you will use

Spatula

Grill

Aluminum Foil

Set crisp skin, if using, on plates and set the salmon on top. Discard any liquid from cucumber mixture in bowl, then quickly toss mixture with dressing and mound on fish.

Ingredients you will need

Cucumber

Salmon

Fish

Equipment you will use

Bowl

Garnish with fresh dill sprigs.

Ingredients you will need

Fresh Dill

Serve immediately with yogurt sauce (salmon skin will soften as it stands).

Ingredients you will need

Salmon

Yogurt

Sauce

Equipment

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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.