Grilled Salmon with Cucumber Salad

Grilled Salmon with Cucumber Salad
Photo by Leigh Beisch

Ingredients

  • About ¼ teaspoon kosher salt
  • SAUCE
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon olive oil
  • 4 sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin
  • 1 ½ teaspoons minced shallot
  • 2 teaspoons chopped flat-leaf parsley
  • + 15 more ingredients
    • 1/8 teaspoon kosher salt
    • 1 tablespoon chopped fresh dill
    • 2 teaspoons chopped chives
    • ¼ teaspoon pepper
    • ½ pound Persian or English cucumbers
    • ¾ teaspoon lemon juice
    • SALMON AND SERVING
    • 1/8 teaspoon pepper
    • ¼ teaspoon kosher salt
    • 2 teaspoons lemon juice
    • 1 cup plain whole-milk yogurt
    • Fresh dill sprigs
    • 1 tablespoon extra-virgin olive oil
    • CUCUMBER SALAD
    • 1/8 teaspoon pepper

1. Make sauce: Combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used. 2. Heat grill to medium-high (about 450°). 3. Make salad: Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until ...

View full recipe at My Recipes

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