Grilled salmon with lemon & creamy cucumber salad

SERVES 4

SALMON

4 salmon fillets with skin on

½ cup extra virgin olive oil,

plus more for grilling

1 tbsp lemon zest

Juice of 2 lemons, plus 2 lemons,

sliced into 8 thin rounds

1 tbsp fresh dill, minced

1 tbsp pink or regular sea salt

CREAMY CUCUMBER SALAD

½ cup mayonnaise

½ cup sour cream

1 tbsp lemon juice, or to taste

1 tsp fresh dill, minced

1 tsp sea salt

½ tsp freshly ground

black pepper

2 cucumbers, peeled in strips,

halved, and diced

GARNISH

1 tbsp chives, minced

1 To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the ½ cup olive oil, lemon zest, lemon juice, dill and salt. Pour the mixture into a shallow dish and place the fillets skin-side up in the dish. Cover and refrigerate for 1 hour.

2 Prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed – up to 2 hours.

3 Prepare a medium-hot grill. Lightly oil the grill grate.

4 Place the fish fillets skin-side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes – about 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear – about 1 to 2 minutes per side.

5 Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.

6 Any leftover salmon and cucumber salad can be stored in the refrigerator for up to 2 days.