GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD

Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad image

Provided by @MakeItYours

Number Of Ingredients 10

Previous Next

4 (6-oz) skin-on wild-caught salmon fillets
1/2 cup extra-virgin olive oil, plus more for grilling
5 lemons (Meyer or regular), divided
4 tsp minced fresh dill, divided
4 tsp pink or regular sea salt, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp freshly ground black pepper
2 English cucumbers, peeled in strips, halved and cut into ¼-inch dice
1 Tbsp minced chives

Steps:

Brush skin side of fillets with oil. In a small bowl, combine ½ cup oil, 1 Tbsp lemon zest, juice of 2 lemons, 1 Tbsp dill and 1 Tbsp salt. Pour mixture into a shallow dish; add fillets skin side up. Cover; refrigerate 1 hour. Meanwhile, in a medium bowl, whisk together mayonnaise, sour cream, 1 Tbsp lemon juice, 1 tsp dill, 1 tsp salt and pepper. Fold in cucumbers until coated. Taste and adjust juice and salt. Cover and refrigerate up to 2 hours. Preheat grill to medium-high. Lightly oil grill grate. Place fillets skin side down on grill; brush with marinade. Cover and cook without flipping 10-12 minutes or until desired degree of doneness. Thinly slice 1-2 lemons; brush both sides with oil. Grill 1-2 minutes per side or until grill marks appear. Arrange fish on a serving platter or 4 individual plates. Top each fillet with 1-2 grilled lemon slices; sprinkle evenly with chives. Serve with cucumber salad.