hump day treat: grilled salmon
with creamy cucumber-dill salad

Happy hump day, lovelies! Not to sound cocky, but I feel like I outdid myself with this hump day treat. It’s the best salmon dish I’ve ever made. Having never cooked with dill, I’m now a believer in its earthy sourness. Not overpowering, but juuust right. See the recipe and photos below. I hope you enjoy! And Happy Halloween!

Cut cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out center seeds.

Cut into thin slices and place in colander with finely sliced red onion. Toss with salt and let sit in sink for at least 30 minutes, until water drains out.

Combine sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.

Grilled Salmon with Creamy Cucumber-Dill Salad

Ingredients

For the salmon

  • 4, 6-ounce salmon filets (At some seafood counters, they’ll remove the salmon skin for you, so don’t be afraid to ask. It may save you a lot of trouble, especially if you don’t have a good paring knife)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

For the cucumber-dill salad

  • 1 cucumber
  • 1/3 cup finely sliced red onion
  • 1/2 teaspoon salt
  • 1/4 cup and 2 tablespoons sour cream
  • 3 tablespoons of high-quality mayonnaise
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh dill
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • Freshly ground black pepper, to taste

Directions

Makes 4

Cut cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out center seeds. Cut into thin slices and place in colander with finely sliced red onion. Toss with salt and let sit in sink for at least 30 minutes, until water drains out.

In the meantime, make the dressing. Combine sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.

When cucumbers and onions are ready, release any excess water by tapping colander on the base of the sink, then pat vegetables dry with paper towels. Add to dressing and toss well. Cover and chill until ready to serve.

Preheat grill to high heat. Clean grill rack, then brush lightly with oil. Close lid and let return to temperature. (I don’t have an outdoor grill, so I simply used my George Foreman)

Rub salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place filets skin side down and grill until golden brown and slightly charred, 4-5 minutes. Flip filets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

*Recipe adapted from Once Upon a Chef’s grilled salmon with creamy cucumber-dill salad.

Quote of the day: 

“The problem is not that there are problems. The problem is expecting otherwise and thinking that having problems is a problem.” –Theadore Rubin

Comments

  1. Mom hates salmon so we know she won’t be giving it a try 😉 John Wells, on the other hand, LOVES him some salmon. This might make it into the line-up for next week! Girl, you fancy.

    • Haha, I know, I was surprised that Smash even said that. And John is going to LOVE this recipe, trust me. The dish’s simplicity makes it perfect for a weeknight meal, but its taste is restaurant-grade!

      Love you!

  2. Looks yummy! May have to give it a try.