Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes! Grilled Salmon with Creamy Cucumber-Dill Salad Summer cooking is all about keeping it simple. No fussy sauces or heating up the kitchen, just good food made from fresh ingredients. This salmon, simply grilled with a tangy and refreshing cucumber salad over top, is just that. Begin by making the cucumber-dill salad. I like to use an English hothouse cucumber (available in most supermarkets) but if you can’t find one, any cucumber will do. Cut the cucumber in half lengthwise, then scrape out the seeds and watery center using a teaspoon. Cut the cucumber into thin slices and place in a colander with the red onions. Toss with the salt and let drain in the sink for at least 30 minutes. Don’t skip this step or your salad will be very watery. Tap it on the base of the sink to release any excess water and then pat dry with paper towels. In the meantime, make the dressing by combining the sour cream, mayo, white wine vinegar, garlic, dill, sugar and black pepper.

Combine the dressing with the drained cucumbers and red onions and chill until ready to eat.top rated wine inventory software Preheat your grill to high heat. red wine good for hair lossRub the salmon fillets with olive oil and sprinkle liberally with kosher salt and pepper.best wine with grilled salmon Be sure the grates on the grill are clean and well-oiled. Grill the fish 4-5 minutes on the first side and 2-3 minutes on the next. The trick is to let the fish sear on the first side until nice and brown, which enables it to release easily. Resist the urge to peek or flip before it’s ready! Let the salmon fillets cool slightly then serve with the cold cucumber-dill salad piled over top or alongside.  A warm baguette is the perfect accompaniment.

Note: The Cucumber-Dill Salad is also wonderful on its own so you may want to double the recipe so you’ll have enough for leftovers. For the Cucumber-Dill Salad Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out. In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve. Preheat the grill to high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature.

Rub the salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets 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. Grilled Baby Potatoes with Dijon Mustard & Herbs Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion. Your email address will never be used for any other purpose.See a sample newsletter.Ingredients Method Ingredients1 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as… 5 tbsp soy sauce Soy sauce An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

5 tbsp mirin or dry sherry1 tbsp golden caster sugar1 piece fresh root ginger, peeled and finely grated2 garlic cloves, crushed to a paste4 frozen boneless, skinless salmon filletsFor the cucumber salad1 small cucumber1 tbsp rice wine vinegar1 tbsp soy sauce Soy sauce An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to… ½ tsp golden caster sugar1 tbsp toasted sesame seeds MethodHeat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.Place the tray about 4in away from the heat, then grill for 20 mins. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.

For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.Here’s another wine-soaked recipe from our LA’s Chef’s Inc. cooking class “Date Night in Wine Country” taught by Chef Diane Brown. Larry and I never cook salmon, and rarely order it in restaurants. But when placed in front of us, like at a wedding, we eat it up! So I can say with authority that this IS an impressive salmon for entertaining. Other recipes we made that evening were garlicky Chile Lime Shrimp, a pretty salad-topped Goat Cheese Tart, and Zinfandel Soaked Cherry Clafoutis so impressive, it earned my blog a Saveur “Sites We Love” honor! This recipe takes more than a bottle of wine. Don’t waste the good stuff, find a “mediocre cab” as our instructor suggested. You’ll reduce it for 45 minutes to a chewy, sweet-tangy sauce that made us all go “oooooh” when classmate Stephanie did the drizzle.

We participants were fairly wine-soaked at that point, however, so everything was oooooh. Grilled Salmon with Cabernet Raspberry Sauce for Eight Recipe by Chef Diane Brown 2 shallots, minced fine 4 cups cabernet sauvignon wine (1 1/3 bottle) 1 Tbsp. fresh lemon juice 3 Tbsp. raspberry preserves Course ground black pepper to taste 8 6-oz salmon filets, skinless and boneless 1 pint fresh raspberries for garnish Melt 2 Tbsp. butter in sauté pan on medium heat; add minced shallots when butter starts to bubble. Cook shallots until tender. Add cabernet sauvignon and cook over low heat, uncovered, until reduced by half, approximately 45 minutes. The sauce should be syrupy in texture. Add lemon juice to reduction. With a wire whisk, quickly incorporate raspberry preserves and butter, hold away from heat. Heat grill or grill pan to medium-high heat. Grill salmon on both sides until just cooked through, about 4 minutes per side. Serve grilled salmon with sauce on top, and garnish with raspberries.