So, this meal is probably better fit for the warmth of summer months, but this unusually warm weather lately has had my craving some of my summer favorites lately. That being said, I convinced my dad to tag team a dinner with me last week and it turned out great. If you know anything about me, you know I LOVE Salmon, and the only thing I love more than salmon is salmon that my dad has grilled on his green egg, the smoky deliciousness is to die for. So, this meal is a grilled salmon with a delicious cool cucumber and dill salad on top. Its perfect for summer, but really hit the spot in the heat of the…winter the other day! I recommend it highly! Also, I am willing to be the salad would be a delicious topper to a variety of meals. So, heres how to score this top notch dinner
For the Salmon
4 6-ounce salmon fillets
Freshly ground black pepper
For the Cucumber-Dill Salad
1 English 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 Hellman’s
2 tablespoons white wine vinegar
1/4 cup chopped fresh dill
1 garlic clove, minced
1/2 teaspoon sugar
Freshly ground black pepper, to taste
1. Heat up the grill and grill the salmon.
2. Cut cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out center seeds. Cut into thin slices and place in colander along with red onion. Toss with salt and let sit in sink at least 30 minutes, until water drains out.
3. In the meantime, make the dressing. Combine sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
4. When cucumbers and onions are ready, release any excess water by tapping colander on the base of the sink, then use a large wad of paper towels to pat vegetables dry. Add to dressing and toss well. Cover and chill until ready to serve.
5. Preheat grill to high heat. Clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Rub salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place 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.
Needless to say, this was utterly delicious and well worth the tag team effort. Dad made the salmon and I made the salad. It turned out wonderfully. The salad was a little sour at first so we added a bit more sugar that was called for AND a touch more sour cream. The vinegar is what causes it to be sour I guess, so next time I will NOOOOT be using as much. Hope this hits the spot for you and yours, because it definitely did for me. Enjoy, and happy cooking.