I don’t want to write this without knocking on wood or throwing salt over my shoulder, but guess what? I’m actually growing plants! Basil, mint, chives, oregano, thyme, dill, rosemary, and even a little jalapeño plant! Oh, and fresh catnip, that is constantly and lovingly guarded by a certain little someone.
I’m super excited about my little container garden. It just seems so magical to have ingredients that are (practically) free sitting right on my balcony. But when I noticed that my dill was growing rapidly and threatening to take over its neighbors, it was time to trim it back a bit and do some cooking. Take that, dill.
And so I made this tasty grilled salmon with a tangy cucumber dill salad. The salad comes together quickly and can sit in the fridge for awhile, so this fast and easy weeknight meal is ready to go in no time at all. Which is good, because the cat is not the only salmon lover in this household.
Grilled Salmon with Tangy Cucumber Dill Salad
- 1 hothouse cucumber
- 1/3 cup finely sliced red onion
- 1/2 tsp. kosher salt
- 1/3 cup sour cream or greek yogurt
- 3 Tbs. good mayo
- 1 Tbs. rice vinegar or white wine vinegar
- 1 clove garlic, minced or pressed
- 1/2 tsp. sugar
- 2 Tbs. chopped fresh dill
- kosher salt and freshly cracked black pepper, to taste
- 4 skin-on salmon fillets, about 6 oz. each and 1 inch thick
- olive oil, for greasing the grill
Slice cucumber in half lengthwise and scoop out the seeds with a spoon. Slice cucumber very thin and toss with sliced red onion and 1/2 tsp. kosher salt. Place vegetables into a fine mesh sieve and let drain over a bowl for about 1 hour to draw out some of the water.
To make the dressing, whisk together sour cream, mayo, vinegar, garlic, sugar, and dill. Stir in the cucumbers and red onions and toss until well combined. Add salt and pepper to taste. Chill salad until ready to use.
Heat grill over high heat and brush with olive oil. Rub salmon fillets with olive oil and sprinkle liberally with salt and pepper. Grill the salmon, skin side down, for about 4 minutes, or until it gets nice grill lines. Flip and grill for another 2-3 minutes, or until desired doneness.
Remove salmon from grill and carefully peel off the skin, if desired. Serve topped with cucumber salad.
Source: Slightly adapted from Once Upon a Chef.