Grilled Salmon With Cucumber Salad11 Reviews
“Cucumber salad perfectly accompanies a piece of grilled salmon. Salting and draining the cucumbers first intensifies their flavor and makes the salad less watery. Once the cucumbers have released some of their moisture, pat them dry on paper towels and dress them with sour cream, vinegar and dill. If you're not a dill fan, feel free to substitute basil or parsley, fresh or dried.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 4 servings
- Place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 to 45 minutes. Pat dry with paper towels and transfer to a medium bowl. Add onion, sour cream, vinegar, dill and a few grinds of pepper. Toss to coat. (Can be refrigerated several hours ahead.)
- Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Brush salmon with oil and season with salt and pepper; grill until just opaque, about 3 minutes per side.
- Set each warm or room-temperature salmon fillet on a plate; spoon cucumber salad over part of and alongside the fish.
Amount Per Serving (4 total)
- 362 cal
- 23.5 g
- 7.2 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"Delicious, yummy and easy! I didn't have 30 min. to let the cucumbers sit and drain, but they were fine after maybe 10 or 15...." See more"
"I only made the cucumber salad and it was pretty good. I added celery seed instead of dill, because it was what I had at the time. I also only added 4 tablespoons of sour cream, left the seeds in an..." See mored sliced my cucs chunky. :P Tasty."
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