Grilled Salmon Fillet with Cucumber Dill Sauce

By vealam

Ingredients

• SALMON:
• 1 pound fresh wild Salmon
• olive oil
• kosher salt
• coarsely ground black pepper
• CUCUMBER DILL SAUCE:
• 1/2 cup sour cream
• 1/2 cup olive oil mayonnaise
• 1/2 english cucumber, about 1/2 cup, diced
• 1/4 cup blue cheese dressing
• 2 tablespoons fresh dill, chopped
• zest of 1 lemon
• 1 teaspoon lemon juice
• pinch of kosher salt

Details

Servings 4
Adapted from foodiecrush.com

Preparation

Step 1

SALMON:
Prepare your grill and bring to high heat.
Rinse the salmon under cold water and pat dry with a paper towel. Run your fingers along the meaty surface to check for any bones and remove any of them with needle nose pliers or fish tweezers.
Lighty coat the meaty side with olive oil then sprinkle generously with kosher salt and lots of freshly ground coarse black pepper. You don’t want to be skimpy here.
Place the fish fillet on a hot grill, meat side down, and cook for 3-4 minutes or until you can easily slide your spatula under the fish without it falling apart. Don’t disturb the fish once its on the grill until you’re ready to flip it. Flip the fish and cook for another 2-3 minutes or until desired doneness. Section into preferred serving sizes with or without the skin and serve with fresh cut lemon and cucumber dill sauce.

CUCUMBER DILL SAUCE:
Combine all ingredients in a bowl. Refrigerate until ready to serve.