Grilled Lemon Dill Salmon With Cucumber Salad

Description

This is a light and refreshing dish for summer. Plan ahead, cook time does not include marinading time which is 2 hours to 24 hours. The salad can be made up to 8 hours ahead and chilled, covered. From sunset magazine, 2007. Made for zwt6, scandinavia.

Ingredients

• Lemons
• Salmon Fillets
• Fresh Dill
• English Cucumber
• Cocktail Onion
• Cider Vinegar
• Sugar
• Kosher Salt
• Olive Oil

Instructions

1. Zest lemons to yield 2 tablespoons zest
2. Sprinkle salmon fillets with 1 1 / 2 tablespoons zest and 1 1 / 2 tablespoons dill, dividing evenly among fillets and patting to adhere
3. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight
4. Slice cucumber paper-thin on a mandoline or other handheld slicer
5. Cut onions in half
6. In a bowl, whisk together vinegar, sugar, and 1 / 2 teaspoons salt
7. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat
8. Taste and adjust seasonings, if necessary
9. Prepare a gas or charcoal grill for indirect heat
10. If using a gas grill, turn all burners to high and close lid
11. When the temperature inside the grill reaches 400, lift lid and turn off one of the burners, creating the indirect-heat area
12. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes
13. Mound them to one side, leaving a cleared area for indirect cooking
14. Fold two 12- by 18-in
15. Pieces of heavy-duty aluminum foil in half widthwise to form rectangles
16. Using the
17. Grease foil with olive oil
18. Set over direct heat for 2 minutes
19. Brush salmon skins with oil
20. Set 2 fillets, skin side down, on each foil rectangle
21. Cover grill and cook fish until skin is light brown and really sizzling, 5 to 6 minutes
22. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1 / 4 inches is cooked, 3 to 8 minutes
23. Slide fish back over direct heat, cover, and cook until fish is cooked through and skin is browned and crisp, about 3 minutes
24. Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil
25. Season each fillet with salt and a few drops of juice from a remaining lemon
26. Serve with cucumber salad