Chargrilled Salmon With Avocado Cucumber And Dill Salad Recipes

GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD

Steps:

• 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 medium-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 ¾ 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.

SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD

Steps:

• For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
• Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
• Preheat the oven to 275 degrees F.
• Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

SALMON, AVOCADO & CUCUMBER SALAD

Steps:

• Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
• Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

GRILLED SALMON SALAD WITH AVOCADO CUCUMBER SALSA

Steps:

• Preheat the grill to medium.
• In a small bowl, make the spice rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
• Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don't over mix, you don't want it mushy.
• Whisk all ingredients in a small bowl.
• Quarter lettuce vertically. Set aside.
• Grill salmon over medium heat on a well-greased grill, a few minutes on each side until desired doneness....preferable medium or medium rare. A thin metal spatula is best here to turn. Squeeze with a little lime juice.
• Toss lettuce gently with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon the avacado salsa over top. Serve with lime wedges and cilantro sprigs.

SALMON WITH CUCUMBER DILL SAUCE

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

CHARGRILLED SALMON WITH AVOCADO, CUCUMBER AND DILL SALAD

Steps:

• Half the avocado, remove the stone, peel and cut into small chunks. Cut the cucumber into small chunks and add to the avocado along with the dill and rice vinegar. Season to taste and divide between two plates.
• Preheat a ridged grill pan until very hot. Brush the oil over the salmon fillets. Season with salt and freshly ground black pepper and cook, flesh side down, for 5 minutes or until lightly charred. Turn and cook for a further two minutes until cooked through. Serve with the salad.