Back in March we planted a small raised bed garden in my parents' backyard. It hasn't been the most plentiful this summer, but we did get one gorgeous cucumber this week. And it was destined for this dish. The dill plant has been suffering in the Houston heat, but there was more than enough for this dish. Firstly, this salad was amazing. I will have it on its own as well as on the salmon. I did have some adventures with my parents' grill. When I went to get the salmon, the skin was on fire. Literally. Apparently this happened last time they cooked on it...looks like it is time for a new grill. Luckily the salmon was fine once we took off the skin. Credit to Once Upon a Chef for this wonderful meal.
1 English hothouse cucumber
½ teaspoon salt
¼ cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 garlic clove, minced
½ teaspoon sugar
Freshly ground black pepper, to taste
4 salmon fillets
Freshly ground black pepper
Cut cucumber in half by slicing down the middle lengthwise. Scoop out the center seeds. Cut into thin slices and place in a colander with the salt.. Toss with salt and let sit in sink at least 30 minutes to drain the water out. While the cucumber is draining, make the dressing. Whisk together the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl. Pat the cucumber dry with a paper towel, then toss it with the dressing.
Preheat the grill to high heat. Brush the grill rack with oil. Brush the salmon with olive oil and season generously with kosher salt and pepper. Place fillets skin side down and grill until golden brown and slightly charred, about 4 to 5 minutes. Flip the fillets over and continue grilling another 2 to 3 minutes. Let cool slightly and serve with the cucumber-dill salad.
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