Grilled Lemon-Dill Salmon with Cucumber Salad Recipe

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Grilled Lemon-Dill Salmon with Cucumber Salad
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Ingredients
9
Count
Nutrition
641
Calories
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Ingredients:

Directions:

  1. Zest lemons to yield 2 tbsp. zest. Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
  2. Slice cucumber paper-thin on a mandoline or other handheld slicer. Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
  3. Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
  4. Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
  5. Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
  6. Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with salt and a few drops of juice from a remaining lemon. Serve with cucumber salad.
  7. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 641.09 Kcal (2684 kJ)
Calories from fat 271.49 Kcal
% Daily Value*
Total Fat 30.17g 46%
Cholesterol 126.74mg 42%
Sodium 2653.06mg 111%
Potassium 298.42mg 6%
Total Carbs 42.69g 14%
Sugars 7.07g 28%
Dietary Fiber 6.36g 25%
Protein 54.36g 109%
Vitamin C 62.7mg 104%
Iron 4.3mg 24%
Calcium 137.3mg 14%
Amount Per 100 g
Calories 113.71 Kcal (476 kJ)
Calories from fat 48.15 Kcal
% Daily Value*
Total Fat 5.35g 46%
Cholesterol 22.48mg 42%
Sodium 470.57mg 111%
Potassium 52.93mg 6%
Total Carbs 7.57g 14%
Sugars 1.25g 28%
Dietary Fiber 1.13g 25%
Protein 9.64g 109%
Vitamin C 11.1mg 104%
Iron 0.8mg 24%
Calcium 24.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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