I keep seeing reports of snowstorms, but down here in Fort Lauderdale it’s been in the 80s. It’s already hot, and it’s only March! And I think this warm weather has put me in the mood for something a bit lighter. This Grilled Salmon with Creamy Cucumber-Dill Salad sounds like it will fulfill that craving. Grilled salmon paired with a cucumber salad sounds light and summery and healthy. And it’s a full meal with the main course and a side dish, so no need to worry about what to pair it with. Well, maybe the wine pairing…
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.
The list of ingredients for this recipe wasn’t too long, and it was mainly ingredients for the cucumber salad’s dressing. I had most of the basics like olive oil, mayonnaise, etc., but I did have to shop for a few things.
A salmon fillet for just over $15 gave me two large portions of fish (closer to 8 ounces each than the suggested 6 ounces). Then I had to pick up a few other fresh items like the vegetables and sour cream.
The English cucumber was pricey at $3.49, but it does have some advantages over regular cucumber since the skin is thinner, and there are far fewer seeds. If you can’t find an English cucumber or the price puts you off, I think a regular cucumber would also work if you peel it.
I was hoping the salad and salmon could be made at the same time, but that didn’t work out. The reason for that was the cucumber and onion had to be salted and sit for 30 minutes to draw out the water.
I used my mandoline to thinly slice the cucumber and onion for the salad, then I salted it while it sat in a large colander. While the vegetables sat, I was able to mix up the dressing. However, I didn’t want to start the salmon too early and have it get cold. Cold salad is good, but cold fish–not so much. I opted to wait until the salad was done before starting the fish so it would be piping hot.
It’s not outdoors weather everywhere right now, and I wanted to see if this dish could be prepared indoors. I decided to make the salmon on the stove using a grill pan. Spoiler: it totally can! I used the times given in the recipe and got nicely seared salmon fillets. They were on the rare side, though, so you might want to add a few minutes if you prefer more well-done fish.
Here is how my time broke down:
- 10 minutes to prep
- 30 minutes for the cucumber and onions to rest
- 8 minutes to grill the salmon
- 48 minutes total