Grilled Lemon-Dill Salmon with Cucumber SaladFeatured by Dominion Tantara in the Platinum Wine Club.
Western salmon meets Scandinavia in this light, refreshing recipe. Try pairing this recipe with your latest Pinot Noir Wine Club shipment. Notes: The salad can be made up to 8 hours ahead and chilled, covered.Yield: 4
Prep Time: 25 Minutes
Cook Time: 15 Minutes
• 2 or 3 lemons
• 4 center-cut skin-on salmon fillets (6 to 8 oz. each), rinsed and patted dry
• 2 1/2 tablespoons finely chopped fresh dill, divided
• 1 English (seedless) cucumber
• 1/2 cup bottled cocktail onions, drained
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt, plus more to taste
• About 2 teaspoons olive oil
1. Zest lemons to yield 2 tbsp. zest. Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
2. Slice cucumber paper-thin on a mandoline or other handheld slicer. Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
3. Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
4. Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
5. Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cookfish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
6. Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with salt and a few drops of juice from a remaining lemon. Serve with cucumber salad.
Note: Nutritional analysis is per serving.