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Recipe Tags: 60 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation Healthy Very Low Carbs Seafood Scandinavian European Low Fat Fish Dietary Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something

Grilled Lemon Dill Salmon With Cucumber Salad

This is a light and refreshing dish for summer. Plan ahead, cook time does not include marinading time which is 2 hours to 24 hours. The salad can be made up to 8 hours ahead and chilled, covered. From sunset magazine, 2007. Made for zwt6, scandinavia.

Steps

Zest lemons to yield 2 tablespoons zest.
Sprinkle salmon fillets with 1 1 / 2 tablespoons zest and 1 1 / 2 tablespoons dill , dividing evenly among fillets and patting to adhere.
Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
Slice cucumber paper-thin on a mandoline or other handheld slicer.
Cut onions in half.
In a bowl , whisk together vinegar , sugar , and 1 / 2 teaspoons salt.
Add cucumber , onions , remaining lemon zest and dill , and toss gently to coat.
Taste and adjust seasonings , if necessary.
Prepare a gas or charcoal grill for indirect heat.
If using a gas grill , turn all burners to high and close lid.
When the temperature inside the grill reaches 400 , lift lid and turn off one of the burners , creating the indirect-heat area.
If using a charcoal grill , light 50 to 60 briquets and let burn until just covered with ash , 20 to 30 minutes.
Mound them to one side , leaving a cleared area for indirect cooking.
Fold two 12- by.

Ingredients

lemons, salmon fillets, fresh dill, english cucumber, cocktail onion, cider vinegar, sugar, kosher salt, olive oil