This simple dish is a splurge meal at our house. It’s the meal we make when something rare and happy happens, like a birthday celebration. Or when we have dinner guests. Or when my husband finishes a carpentry project.
Oh I kid.
It’s a splurge because salmon here is $7.99 a pound, and we also have to get it out of town in the big city. So it’s a rare treat. But my husband recently requested it for his birthday, so I made it again and I had forgotten how delicious it is and how well all the elements blend together. Nothing new here under the sun. Cucumber, dill, and salmon is a classic combination. This is just how I put it all together. Easy peasy. Serve with a salad and garlic bread.
Here are my notes:
–I really should have taken pictures of how to deseed (is that a word?) the cucumber and shred it and squeeze it out, but basically I peel the cucumber and cut it in half lengthwise. Take a small spoon and run it down the center and remove all the seeds. Next, I grate it with a box grater, then I take handfuls of the grated cucumber and squeeze the water out. This is important or your sauce will be too watery.
–All measurements are approximate. I never measure anything when I make this. You can totally adjust to taste. Yes, you can certainly use fresh dill weed. And while you’re at it, do a better job of garnishing it than I did. Not my strong point.
–About grilling the salmon. The salmon I bought this time didn’t have the skin on it, so I cooked it in foil so I could cook one large piece and it wouldn’t fall apart. You could also bake it or broil it. Or you could cut it into smaller portions that would probably grill better. But I liked using the foil because it was really hands off. I did not measure seasonings, I just sprinkled.
–Salmon is really rich and I can only eat a small amount. My husband can eat a ton though. But mostly it just takes a little bit to fill most people up.
–I would like to say that even people who do not like cucumber will love the sauce, but my son-in-law proved this to be an untruth. So if you are a cucumber hater, this probably isn’t for you.
2-3 pounds salmon
6 tablespoons melted butter
Dried dill weed
Lemon pepper seasoning
Kosher salt and coarsely ground black pepper
Cucumber and Dill Cream Sauce:
1 cup sour cream
1 cup mayonnaise
1 teaspoon dried dill weed
3 finely chopped green onions
1 medium cucumber, peeled and seeded
Kosher salt and coarsely ground black pepper to taste
Preheat a grill to medium-high heat. Lay out a large piece of heavy duty foil. Place salmon on it and brush with melted butter. Sprinkle with the dried dill weed, lemon pepper, and kosher salt and pepper. Place another piece of foil on top, then roll up sides tightly to seal. Place on grill for 20 minutes or until fish flakes easily in center.