Salmon with Cucumber-Dill Sauce is a quick and easy meal to make on an indoor or outdoor grill. Fresh and healthy, too.
It’s the day after the 4th of July. I’m in full-on BBQ mode, wanting to grill nearly every day. I just dig the smell of a BBQ. I’d like to say that I stoke the briquettes in my Weber kettle every time I get the urge, but sadly that’s just not the case. If I had to go through that ritual every time I wanted to pop something on the grill, I’d quickly become disillusioned with the whole process. We just got a new “boy toy”, a big ol’ gas grill, but I may be having more fun with it! I pop on some Bob Marley or some steel drum music, mix up a margarita on the rocks, and I’m feeling all summery!
It doesn’t matter much what we grill, burgers, kabobs, salmon, steaks or a big batch of veggies. As long as I can eat outdoors with fairy lights in the shrubs, I’m happy!
I guess because grilling is so darned easy. Marinate in the AM, grill in the PM. Fish, and shrimp don’t take much more than a 1/2 hour, chicken, several hours. Beef, pork and lamb can be marinated over-night for best results. Here’s my family’s absolute favorite recipe for grilled vegetables. We could make a whole meal just on those alone!
This is the best time of the year to eat wild Pacific king salmon. King salmon is the most flavorful species, sockeye and coho are some what milder.
To grill the salmon, brush both sides of the filet with olive oil. Season lightly with kosher salt and pepper. Cook over medium flame just until center is slightly opaque, depending on thickness of filets. Serve with Cucumber Dill Sauce
Cucumber Dill Sauce
1/3 cup mayonnaise
1/2 cup sour cream, plain yoghurt or creme fraiche
1 large cucumber, peeled and grated
1 tablespoon lemon juice
1/2 bunch dill, chopped
Salt and pepper to taste
- Whisk mayo, sour cream or yoghurt into a bowl, add grated cucumber, lemon juice, dill, mustard, salt and pepper. Check for taste and adjust if necessary.