Grilled Salmon With Cucumber Salad recipe

4 servings

2 large cucumbers, peeled, halved lengthwise, seeds scraped out, then thinly sliced

1 teaspoon salt

1/4 medium red onion, thinly sliced

6 tablespoons sour cream

1 tablespoon red wine vinegar

1/2 teaspoon dried dill

Ground black pepper

4 (5 ounce) salmon fillets

Olive oil

Place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 to 45 minutes.

Pat dry with paper towels and transfer to a medium bowl.

Add onion, sour cream, vinegar, dill and a few grinds of pepper.

Toss to coat.

(Can be refrigerated several hours ahead.

)Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes.

Use a wire brush to clean grill rack, then brush lightly with oil.

Close lid and let return to temperature.

Brush salmon with oil and season with salt and pepper; grill until just opaque, about 3 minutes per side.

Set each warm or room-temperature salmon fillet on a plate; spoon cucumber salad over part of and alongside the fish.