Best Grilled Salmon With Meyer Lemons And Creamy Cucumber Salad Recipes

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.

GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER

Steps:

• In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
• Preheat grill to medium.
• Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
• Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
• What a delish fish!
• *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

GRILLED-SALMON SALAD

Steps:

• Mash anchovies with a spoon in a small bowl. Add mustard and 2 tablespoons lemon juice. Gradually whisk in 1/2 cup oil. Season with salt and pepper.
• Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 12 minutes. Drain. Let stand until cool enough to handle, then halve potatoes.
• Heat grill to medium-high. Brush salmon lightly with oil, sprinkle with zest and remaining 1 tablespoon lemon juice, and season with salt and pepper. Brush grill grates with oil, then place salmon on grill, skin-side down. Cook until skin is crisp and browned, about 6 minutes a side for medium-rare, 8 minutes a side for medium. Remove from grill.
• Place a wire rack on grill (or use a vegetable grill basket). Toss snap peas with remaining 2 teaspoons oil, transfer to rack, and grill, tossing frequently with tongs, until charred in spots, 3 to 5 minutes. Remove from grill.
• Meanwhile, bring a pot of water to a boil. Gently lower eggs into pot; simmer 8 minutes. Drain, then run under cold water to stop cooking; peel and halve.
• Pour half of dressing into a serving bowl. Add potatoes; toss to coat. Add watercress and toss again. Flake salmon into large pieces; add to bowl. Top with eggs and peas and serve, with remaining dressing on the side.