Salmon and dill are a classic combination, and the cucumbers add a refreshing crunch that balances out the richness. This is an ideal dish for entertaining because you can make the entire thing ahead of time. With a bottle of white wine and a warm baguette, it's a super easy and elegant summer meal.
Serves 4
Ingredients
For Fish
4 6-ounce salmon fillets, skin removed
kosher salt
freshly ground black pepper
For Cucumber & Dill Salad
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
3 tablespoons fresh dill, roughly chopped
1/4 teaspoon sugar
1/4 teaspoon salt
freshly ground black pepper, to taste
1 seedless cucumber, thinly sliced (be sure cucumber is thoroughly dried before slicing)
Directions
1. Make salad by mixing all ingredients except the cucumber together in a bowl. Add cucumber and toss well. Cover and chill until ready to serve.
2. Lightly grease grill, then preheat to high heat. Lightly coat the salmon fillets with olive oil and season to taste with salt and pepper. When grill is hot, place salmon nice side down on the grill and let sear (resist the urge to peek or flip it for a few minutes). When it is nicely seared on that side, it should release easily. Flip and continue to cook until done. (Allow about 10 minutes total cooking time for a one-inch thick fillet.) Let cool to room temperature.
3. To serve, place salmon in the middle of plate and spoon cucumber & dill salad around it. Top salad with a few tablespoons of dressing so that it pools around the salmon and creates a sauce. Garnish with fresh dill and serve.
* The salmon is best served at room temperature. The cucumber & dill salad should be cool.
Serves 4
Ingredients
For Fish
4 6-ounce salmon fillets, skin removed
kosher salt
freshly ground black pepper
For Cucumber & Dill Salad
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
3 tablespoons fresh dill, roughly chopped
1/4 teaspoon sugar
1/4 teaspoon salt
freshly ground black pepper, to taste
1 seedless cucumber, thinly sliced (be sure cucumber is thoroughly dried before slicing)
Directions
1. Make salad by mixing all ingredients except the cucumber together in a bowl. Add cucumber and toss well. Cover and chill until ready to serve.
2. Lightly grease grill, then preheat to high heat. Lightly coat the salmon fillets with olive oil and season to taste with salt and pepper. When grill is hot, place salmon nice side down on the grill and let sear (resist the urge to peek or flip it for a few minutes). When it is nicely seared on that side, it should release easily. Flip and continue to cook until done. (Allow about 10 minutes total cooking time for a one-inch thick fillet.) Let cool to room temperature.
3. To serve, place salmon in the middle of plate and spoon cucumber & dill salad around it. Top salad with a few tablespoons of dressing so that it pools around the salmon and creates a sauce. Garnish with fresh dill and serve.
* The salmon is best served at room temperature. The cucumber & dill salad should be cool.
