Grilled Salmon with Cucumber Dill Salad over Field Greens



Servings: 6 | Active Time: 25 minutes | Total Time to Make: 45 minutes

Ingredients
  • 4 seedless cucumbers (about 3 1/4 lbs total), peeled, halved lengthwise, cut on bias 1/4-inch slices
  • 1 1/2 tsp Kosher salt, divided
  • 12 oz Daisy Light Sour Cream
  • 2 Tbsp chopped Food You Feel Good About Dill
  • Juice of 1 lemon (2-3 Tbsp), divided
  • 1/4 small (about 1/2 lb) red onion, peeled, cut in thin, match-like sticks
  • 6 salmon fillets (about 6 oz each), skinned
  • Salt and pepper to taste
  • 2 Tbsp Kosher Basting Oil
  • 5 oz Food You Feel Good About Spring Mix
  • 2 Tbsp extra virgin olive oil
  • Select all ingredients

Directions
  • Preheat grill on HIGH 10 min. Make cucumber salad: Toss cucumbers with 1 tsp Kosher salt (to draw out moisture); let set 30 min. Squeeze, then drain water off. Combine cucumbers, sour cream, dill, 1/2 Kosher salt, 1 Tbsp lemon juice, and red onion in large bowl; set aside.
  • Coat cleaned grill grate lightly with vegetable oil.
  • Season both sides of fillets with salt and pepper; drizzle both sides with basting oil (too much oil will cause flare-ups). Sear fillets on grill 1-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min.
  • Turn over; baste. Cook 1-3 min. Turn over again; baste. Reduce heat to MED; close cover. (Cook fillets 1-inch thick or less 3-4 min/side on MED; cook fillets 1-inch or thicker 5-6 min/side on LOW.)
  • Cook until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of fillet). Transfer to clean platter; let rest at least 2 min.

  • Toss spring mix with olive oil and remaining lemon juice; season with salt and pepper. Place fillets on greens; top with 1/3 cup of cucumber salad.

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