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Cucumber Dill Salad Salmon

Recipe: Salmon with Cucumber Dill Salad over Field Greens

This is one of my favorite summer time salmon dishes.

Ingredients

  • 4 cucumbers (about 3 1/4 lbs total), peeled, seeds removed, halved lengthwise, cut on bias 1/4-inch slices
  • 1 1/2 tsp Sea Salt, divided
  • 3/4 cup Sour Cream
  • 2 Tbsp chopped fresh 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
  • 1 pkg (5 oz) Spring Mix (or any other salad mix)
  • 2 Tbsp Extra-Virgin Olive Oil

Instructions

  1. Make cucumber salad: Toss cucumbers with 1 tsp sea salt (to draw out moisture); let set 30 min. Squeeze, then drain water off. Combine cucumbers, sour cream, dill, 1/2 tsp sea salt, 1 Tbsp lemon juice, and red onion in large bowl; set aside.
  2. Heat non-stick saute pan or seasoned griddle over medium-high heat. Season both sides of fillets with salt and pepper; Cook fillets 2-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; Cook an additional 2-3 min, to desired doneness.
  3. Toss spring mix with olive oil, 1 Tbsp lemon juice, and salt and pepper to taste. Place fillets on greens; top with 1/3 cup of cucumber salad.

Personal Notes

* The cucumber salad should be made well in advance and sit in the fridge a few hours to let the flavors blend. It can also be made the night before.
* I like a lot of Dill in my salad and will frequently double or triple the amount.

Cooking time (duration): 45 min

Number of servings (yield): 6

Inspired By: Grilled Salmon with Cucumber Dill Salad over Field Greens

Nutritional Information

Each serving (salmon fillet, 1/2 cup cukes, 1 cup greens) contains 420 calories, 12 g carbohydrate, (2 g fiber), 36 g protein, 24 g fat, (6 g saturated fat), 95 mg cholesterol, 1640 mg omega-3 fats, and 490 mg sodium.