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 dr
INGREDIENTS (for 4 servings):
- 2 large cucumbers, peeled, halved lengthwise, seeds scraped out, then thinly sliced
- 1 teaspoon salt
- 1/4 medium red onion, thinly sliced
- 6 tablespoons sour cream
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried dill
- Ground black pepper
- 4 (5 ounce) salmon fillets
- Olive oil
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.
This recipe was originally featured in the USA WEEKEND article Hot-weather Remedy: Cool Seafood Salads on August 24, 2003.
Find the Perfect Recipe from Pam Anderson.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.