Thursday, August 2, 2012

Grilled Salmon with Cucumber Dill Sauce

     As part of the 2012 Fresh Catch Crew, I have been enjoying free salmon. Not any ole' salmon. Copper River Salmon. Hands down the best salmon I have ever laid my lips on. No kidding.
     Every so often, I receive a free overnight shipment of this succulent salmon straight from the fresh waters of the Alaskan Copper River. All I need to do in return is prepare, enjoy, and share my thoughts anmd recipes.
     Every July my husband and I, along with our black lab, pack our bags and hit the road. We drive from South Florida to Montana and back, visiting relatives and friends all along the way. With 1 day here and 3 days there, we do our best to see everyone. We enjoy every minute of our vacation and do our best to live it up, and fish every peice of water possible before Dan has to put his pole up for the season and go back to training camp.
     This year, it wound up that we were in Missouri for a few days staying with some friends and relatives when the next shipment from the Copper River Salmon Company was supposed to arrive. The gals over at the CRS company were very easy to work with and quickly agreed to overnight our Prince William Sound Sockeye to our friends' house way out in the boonies on Table Rock Lake.  
     The morning of arrival came and we could tell it was going to be a beautiful hot summer day. The men had hit the water with the sun rise and were not expected back until mid afternoon. My husband's Aunt, her sister, and I decided to walk down toe the water to swim and float. My only problem was a concern of the UPS Driver not leaving my perishable package on the front step. Being the small town feel of where I was at, I knew my plan would work. I left a note on the door asking the driver to please leave the package and honk as he drove away as were were down by the water. (Growing up on the farm in MT outside a town population 1,800, they would walk right in and leave it on your kitchen table if you weren't home.) Sure enough it worked! As we were floating the lake I heard the horn and I excitedly sprinted up there to pop it in the fridge. My hosts had no idea what kind of a treat they were in for.I was anxious to share with them.       
     Sure enough! Between our Live Lobsters from Maine, huge side of Prince William Sound Sockeye from Alaska, Katie's Colorful Salsa, corn on the cob, salad, a delish local wine, and the best Margarita's, the 8 of us indulged like kings and queens. The perfect ending to Dan and my last days of vacation, and a very healthy and nutritious meal for my kicking machine of a husband.
     Though Grilled Salmon with Cucumber Dill Sauce is a one man recipe on paper, it was a group effort between Dan's Aunt Mary, Uncle Rory, and myself that day as we all contributed to creating the recipe. Between us, we made the sauce, seasoned the fish, grilled, presented and served it.
     I love how this Grilled Salmon with Cucumber Dill Sauce is fast, easy, fresh tasting for a hot summer day, keeps the heat on the grill and out of the kitchen, and that it tastes wonderful warm or cold. (I know, I hid a tiny piece back int he back of the fridge so I could try it the next day cold...sneaky sneaky)
     We used a fish grilling cage and tin foil to grill the salmon but you can choose to grill or even bake it as you choose. Easy as pie, give Grilled Salmon with Cucumber Sauce a try. You won't be sorry.

Grilled Sockeye Salmon with Cucumber Dill Sauce

- 1 full length fillet of Sockeye Salmon - skin on
- Approx 2-3 TB Chef Paul Prudhommes Magic Seasoning Blends - Blackened Redfish Magic
- 5 cloves of garlic - peeled and sliced
- Olive Oil to drizzle
- 1 (8 oz) container of Greek Yogurt
- 1 large cucumber - peeled, seeded, and diced
- 1 1/2 TB Lemon Juice
- Salt and Pepper
- 2 large or 3 med/sm cloves - peeled
- 1 TB chopped dill - FRESH

Optional: Extra dill and cucmber slices for garnish

Directions for Salmon
--Lay salmon skin side down out on tinfoil, platter, pan, or BBQ cage - varies depending on how you are cooking it. I used tinfoil lining a BBQ cage.
-Sprinkle the salmon with the Chef Paul's Magic Seasoning, or the seasoning of your choice.
-Sprinkle the 5 cloves of sliced garlic over the top.
-Drizzle with a little olive oil.
-Let sit at room temp for about 15 minutes to bring it closer to room temp.
-On a low-med/low heated grill (250-300 degrees), grill the salmon skin side down for about 15 minutes or until it flakes when checked with a fork.

Directions for Cucumber Dill Sauce
We made this about an hour ahead and kept it in the fridge. This also made a fantastic fresh dressing
 for our dinner salads. Perfect for hot days.

-Salt diced cucumbers and let drain in a colander over a bowl for 1 hour.
-Rinse and pat dry.
-If using regular yogurt rather than Greek, drain that to your best as well.
-In a blender or food processor, throw the cucumber, yogurt, lemon juice, salt and pepper, peeled cloves of garlic, and chopped fresh dill.
-Buzz it all up in the blender until the consistency is smooth.
-Use to drizzle over pipping hot salmon or cold salmon.

1 comment:

  1. Holla!! Totally agreed - this is by far the best salmon - EVER. Can't wait to see what September has to offer! ;)