Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 cup sour cream
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 tablespoon minced chives
- 1 tablespoon minced fresh dill
- 4 (6-ounce) skin-on wild-caught salmon fillets
- 1/2 cup extra virgin olive oil, plus more for grilling
- 1 tablespoon grated meyer or regular lemon zest
- juice of 2 meyer lemons (see head note) or regular lemons, plus 1 or 2 meyer or regular lemons, sliced into 8 thin rounds
- 1 tablespoon pink or regular sea salt
- 1/2 cup mayonnaise, preferably hellmann’s
- 1 tablespoon fresh meyer or regular lemon juice, or to taste
- 1 teaspoon minced fresh dill
- 2 english cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice
- Carbohydrate 10 g(3%)
- Cholesterol 120 mg(40%)
- Fat 78 g(120%)
- Fiber 2 g(7%)
- Protein 37 g(73%)
- Saturated Fat 16 g(78%)
- Sodium 1026 mg(43%)
- Calories 882
PreparationTo prepare the salmon: To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour. Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours. Prepare a medium-hot grill. Lightly oil the grill grate. Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side. Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad. Store leftover salmon and cucumber salad in the refrigerator for up to 2 days. From Magnolia Table: A Collection of Recipes for Gathering © 2018 by Joanna Gaines. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
PreparationTo prepare the salmon: To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour. Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours. Prepare a medium-hot grill. Lightly oil the grill grate. Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side. Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad. Store leftover salmon and cucumber salad in the refrigerator for up to 2 days. From Magnolia Table: A Collection of Recipes for Gathering © 2018 by Joanna Gaines. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
