Grilled Salmon With Chive And Dill Sauce And Cucumbers Recipes

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GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD



Grilled Salmon with Creamy Cucumber-Dill Salad image

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Provided by Jennifer Segal

Categories     Dinner

Yield 4

Number Of Ingredients 14

4 (6-oz) salmon fillets, skin on
1 tablespoon extra virgin olive oil
kosher salt
freshly ground black pepper
1 English cucumber (also called 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, best quality such as Hellmann's or Duke's
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 clove garlic, minced
½ teaspoon sugar
freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 522, Fat 39 g, Carbohydrate 6 g, Protein 36 g, SaturatedFat 9 g, Sugar 3 g, Fiber 1 g, Sodium 706 mg, Cholesterol 108 mg

CUCUMBER DILL SAUCE



Cucumber Dill Sauce image

The addition of blue cheese dressing gives this cucumber dill sauce a tart tang that's perfectly paired with a sturdy fish.

Provided by Heidi

Number Of Ingredients 8

½ cup sour cream
½ cup olive oil mayonnaise
½ english cucumber (about ½ cup, diced)
¼ cup blue cheese dressing
2 tablespoons fresh dill (chopped)
zest of 1 lemon
1 teaspoon lemon juice
pinch of kosher salt

Steps:

  • Combine all ingredients in a bowl. Refrigerate until ready to serve.

CHILLED SALMON WITH CUCUMBER-DILL SAUCE



Chilled Salmon with Cucumber-Dill Sauce image

A friend from Boston shared this traditional New England dish. It's a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions, sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
DILL SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 316 calories, Fat 18g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

GRILLED SALMON WITH DILL SAUCE



Grilled Salmon with Dill Sauce image

A quick, tasty dill sauce that compliments grilled salmon.

Provided by Desertdutchman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

¼ cup mayonnaise
1 tablespoon chopped fresh dill, or to taste
2 teaspoons Dijon mustard
3 pinches brown sugar, or to taste
1 teaspoon vegetable oil
½ pound salmon fillet, skin on

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
  • Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 3.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 336.7 mg, Sugar 1.8 g

GRILLED SALMON SANDWICH WITH DILL SAUCE



Grilled Salmon Sandwich with Dill Sauce image

I made this sandwich once, and have been hooked ever since! Once you get a rhythm, this is a quick and easy dinner. And tastes great hot or cold.

Provided by cathy a.

Categories     Seafood     Fish     Salmon

Time 25m

Yield 2

Number Of Ingredients 9

4 slices bacon
1 (1 pound) fillet salmon, cut into 2 portions
1 tablespoon olive oil
⅓ cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon freshly grated lemon zest
4 slices country-style bread, toasted
4 slices tomato
2 green leaf lettuce leaves

Steps:

  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
  • Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
  • Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

Nutrition Facts : Calories 930.9 calories, Carbohydrate 29.6 g, Cholesterol 145.2 mg, Fat 67 g, Fiber 2.2 g, Protein 50.7 g, SaturatedFat 12.6 g, Sodium 1079.3 mg, Sugar 4.1 g

STEEPED SALMON WITH CHIVE AND DILL SAUCE



Steeped Salmon With Chive and Dill Sauce image

Pink salmon topped with a no-cook white sauce flecked with green herbs and surrounded with thin sliced cucumber. The gentle steeping preserves the flavor, texture and appearance of the salmon without heating up your kitchen. Fresh chives and dill in a creamy sauce add a divine flavor to the dish. The salmon can be served hot, cold or at room temperature.

Provided by Lorac

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

4 (5 ounce) thin salmon fillets, skin removed
water
1 lemon, sliced
1 small onion, sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill weed
salt
Tabasco sauce
1/4 lemon, juice of
3 small pickling cucumbers, thin sliced and seasoned with salt and pepper

Steps:

  • Fish: Place fish in a large shallow pan with a tight fitting cover.
  • Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
  • To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
  • Remove the pan from the heat, add the fillets and cover pan tightly.
  • Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
  • Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
  • Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
  • To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.

Nutrition Facts : Calories 280.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 79.5, Sodium 424.8, Carbohydrate 12.5, Fiber 2, Sugar 6, Protein 31.3

GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS



Grilled Salmon With Chive and Dill Sauce and Cucumbers image

Make and share this Grilled Salmon With Chive and Dill Sauce and Cucumbers recipe from Food.com.

Provided by Lorac

Categories     Spring

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
salt
white pepper
4 (5 -7 1/2 ounce) salmon fillets
olive oil
lemon-pepper seasoning
1/2 lemon
1 English cucumber, thin sliced (burpless)

Steps:

  • Preheat grill to 400°F.
  • Coat a fish basket with non-stick spray.
  • Sauce: Place ingredients in a bowl and stir to combine.
  • Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
  • Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
  • Squeeze a bit of lemon juice on each fillet.
  • Garnish: Thin slice cucumber.
  • To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.

GRILLED SALMON AND CUCUMBERS



Grilled Salmon and Cucumbers image

Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 7

3 ounces feta, crumbled (1/2 cup)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
2 tablespoons extra-virgin olive oil, plus more for brushing
4 skin-on salmon fillets (1 1/2 pounds total)
Coarse salt and ground pepper
2 cucumbers (14 ounces total), cut into 1/2-inch slices

Steps:

  • In a small bowl, stir together feta, lemon juice, dill, and 2 tablespoons oil.
  • Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Brush salmon with oil and season with salt and pepper. Place salmon, skin side up, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once. Transfer to a plate and tent with foil. Lightly brush cucumbers with oil and season with salt and pepper. Working in batches if necessary, grill cucumbers until slightly softened and browned, 1 to 2 minutes per side. Top salmon and cucumbers with feta mixture and serve.

Nutrition Facts : Calories 389 g, Fat 23 g, Fiber 1 g, Protein 38 g

SALMON WITH CUCUMBER DILL SAUCE



Salmon with Cucumber Dill Sauce image

This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup lemon juice
2 tablespoons canola oil
1 teaspoon dill weed
1 teaspoon grated lemon zest
1 garlic clove, minced
4 salmon fillets (4 ounces each)
CUCUMBER SAUCE:
2/3 cup finely chopped seeded peeled cucumber
1/3 cup reduced-fat sour cream
1 tablespoon chopped green onion
1-1/2 teaspoons reduced-fat mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Worcestershire 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.

Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

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GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS
It will take approx 19 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled salmon with chive and dill sauce and cucumbers at your home. The ingredients or substance mixture for grilled salmon with chive and dill sauce and cucumbers recipe that are useful to cook such type of recipes are: Mayonnaise
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