This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Summer Salad with Cumin-Crusted Salmon
Grilled Salmon With Orange Glaze
Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette
Curried Salmon Pasta Salad
Grilled Adobo Pork Tenderloin Salad With Plums and Almonds
more »
Top Related Articles
7 Easy Pasta Salad Recipes
Fruit Salad Fun
Perfect Pasta Salad
Salmon: A Fish Story
Five Steps to Perfect Pasta Salad
Perfect Potato Salad
Gelatin Salads and Molded Salads
Salads and Sides
Best Barbeque Side Dishes
Summer Salads
Related Collections
Fresh Cucumbers
Salmon Fillet Recipes
Summer Fruits and Vegetables
Summer Salads
Super Foods - Salmon

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Grilled Salmon With Cucumber Salad

By: USA WEEKEND columnist Pam Anderson

"Cucumber salad perfectly accompanies a piece of grilled salmon. Salting and draining the cucumbers first intensifies their flavor and makes the salad less watery. Once the cucumbers have released some of their moisture, pat them dry on paper towels and dress them with sour cream, vinegar and dill. If you're not a dill fan, feel free to substitute basil or parsley, fresh or dried."

Rate/Review | Read Reviews (11)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 large cucumbers, peeled, halved lengthwise, seeds scraped out, then thinly sliced
1 teaspoon salt
1/4 medium red onion, thinly sliced
6 tablespoons sour cream
1 tablespoon red wine vinegar
1/2 teaspoon dried dill
Ground black pepper
4 (5 ounce) salmon fillets
Olive oil

Directions

Place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 to 45 minutes. Pat dry with paper towels and transfer to a medium bowl. Add onion, sour cream, vinegar, dill and a few grinds of pepper. Toss to coat. (Can be refrigerated several hours ahead.)
Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Brush salmon with oil and season with salt and pepper; grill until just opaque, about 3 minutes per side.
Set each warm or room-temperature salmon fillet on a plate; spoon cucumber salad over part of and alongside the fish.