Summer cooking is my favorite — it’s all about simplicity. You don’t need to use complicated sauces or heat up your kitchen. Instead, you can make wholesome dishes using the freshest of ingredients. Consider grilled salmon. The ultimate summer meal is a creamy cucumber salad paired with the salmon. The salad’s crisp texture and tangy flavor contrast beautifully with the warm salmon. And being a no-cook side, it’s a cinch to whip up. A good baguette will tie everything together. Voila! Dinner is ready.
A little tip when making grilled salmon: Besides giving the grates a good oiling and ensuring the grill’s nicely pre-heated, keep the salmon skin on and start by grilling it skin-side down. If you’re a fan of crispy skin, then you’re in for a treat. But even if that’s not your thing, no worries—it’ll peel right off. The fat in the skin also helps to grease the grates so that the grill marks are not stuck on the other side.
What You’ll Need To Make Grilled Salmon with Creamy Cucumber Salad
Instructions in Step-byStep Format
Make the cucumber-dill dressing first. Cucumbers are cut in half and the seeds removed using a tablespoon. Place the cucumber in a colander and cut it into thin slices.
