Your grill can be used for more than just burgers and hot dogs. Chef John Besh says fish is a great option for a summer dinner. Here, he offers a fresh and flavorful recipe for grilled salmon with flowering dill and a cucumber salad. This is delicious
Grill Salmon Eat Light & Stay Slim
- 1 large salmon side (scaled) (#3)
- 6 stalks flowering dill (whole stalks)
- 2 cucumbers
- 2 small red onions
- 1 cup rice wine vinegar
- 2 tablespoons sugar
- 2 cups olive oil
- 2 cups buttermilk
- 1/2 cup mayonnaise
- Small bunch chives
- 3 stems of tarragon leaves
- 8 stems of flat-leaf parsley leaves
- Salt to taste
- Pepper to taste
- Lemon juice to taste
For the flowering dill dressing
Chop finely the parsley leaves, tarragon leaves, chives and fronds from 1 stalk of the dill. In a medium bowl mix together the buttermilk, mayonnaise, 1/2 cup of the rice wine vinegar, 1 tablespoon of sugar and all of the chopped herbs. Season the dressing to taste with salt, pepper and lemon juice. Cover and set in the cooler till ready to serve.
For the cucumber salad
Peel and slice the cucumber into 1/3 of an inch discs. Peel and slice the onion as thinly as possible.
In a medium bowl mix together the remaining rice wine vinegar and sugar, 1/2 cup of the olive oil, sliced cucumber and sliced red onion. Season the salad to taste with salt and pepper, cover and reserve in the cooler.
For the salmon
Score the skin of the salmon fillet and season with salt and pepper, drizzle with olive oil.
Lay the whole stalks of the dill on both sides of the salmon, so that the dill stalks and flowers are totally encasing the fish. Grill the fillet on both sides for 3 minutes each.
Serve the whole side of salmon straight off the grill. Serve the cucumber and shaved onion salad and the buttermilk herb dressing on the side.
Serving Size: Serves six
Cooking from Scratch as Simply as Possible
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