For the Salmon
- 4 6-ounce salmon fillets
- Olive oil
- Salt
- Black pepper
- Garlic powder
For the Cucumber-Dill Salad
- 1 English hothouse cucumber
- ⅓ cup finely sliced red onion, from one small red onion
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- ¼ cup chopped fresh dill
- 1 garlic clove, minced
- ½ teaspoon sugar
- Black pepper, to taste
Instructions
- 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 along with red onion. Toss with salt and let sit in sink 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 use a large wad of paper towels to pat vegetables dry. 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. Rub salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place 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
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