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.
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.
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.
-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.
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.