Planked Salmon With Cucumber Dill Sauce Food

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.

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.

CEDAR-PLANKED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• For sauce, in a medium bowl combine yogurt, cucumber, onions, lemon zest, lemon juice, dill and salt. Cover and chill until ready to serve.
• Soak cedar plank in water at least 1 hour or overnight. When ready to grill, preheat grill to high heat.
• Place cedar plank on hot grill, smooth-side down, for 10 minutes, being careful not to burn the plank. Carefully flip plank over and brush smooth side of the plank with 1 tablespoon of the olive oil. (Preheating the plank allows it to begin releasing smoke and flavor.)
• Place salmon, skin-side down, on smooth side of cedar plank. Brush salmon with remaining 1 tablespoon olive oil. Top with lemon, lime and red onion slices. Sprinkle with salt and pepper.
• Grill, covered, for 25 to 30 minutes or until fish flakes easily with a fork. Remove salmon from grill. Garnish with fresh dill sprigs, if desired. To serve, cut into serving-size portions.

CEDAR PLANK SALMON WITH CUCUMBER DILL SAUCE

Steps:

• Soak cedar plank in water for several hours.
• In small bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon juice, green onion and olive oil. Cover and place in fridge for at least 1 hours.
• Place salmon on cedar plank and sprinkle with salt and pepper Cover with herb mixture. Set plank on barbecue. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
• Cucumber Dill Sauce: Finely chop cucumber, toss with salt and let stand for 15 minutes.
• Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
• Drain water from cucumber and add to yogurt mixture. (Sauce can be made ahead of time).
• Note: The recipe can be cut in half.

CEDAR-PLANK SALMON

Steps:

• Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
• Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
• Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

CEDAR PLANKED SALMON WITH DILL

Steps:

• Soak cedar plank in water for at least 1 hour.
• Preheat grill for indirect cooking over medium heat.
• Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
• Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
• Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

POACHED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
• Reduce heat and simmer for 10 minutes.
• Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
• To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
• To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.

SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
• While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
• Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

BAKED SALMON WITH CUCUMBER SAUCE

Steps:

• Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice.
• Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil.
• Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent.
• Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated - about 10 minutes - and the cucumber is 'dry'.
• Remove from the heat, stir in the cream and dill and check seasoning.
• Serve immediately with the fish.