Crunchy Cucumber Salad
Servings: 4-6 2 English cucumbers 1 small purple onion, chopped cup sour cream cup full-fat Greek yogurt 4 sprigs of fresh dill, chopped
remove ends. Using a vegetable peeler, peel the length of the cucumber in a striped pattern so there are inch strips of skin left on the cucumber. (Note: the cucumber will have candy-cane strips when finished.) Cut the cucumber in half lengthwise and slice cucumbers in chunks about of an inch wide. Add onion and set aside. Meanwhile, make dressing by combining sour cream, yogurt, vinegar and sugar in a large bowl. Stir in dill, capers, salt, pepper and granulated garlic. Taste and correct seasonings by adding fine-grain sea salt and white pepper if necessary. Fold cucumbers and onions into dressing until well combined and all the vegetables are coated with the dressing. Refrigerate until ready to serve, up to 4 hours. Just before serving, stir and taste, adjusting salt and pepper if necessary. Grilling on a cedar plank is an old Native American cooking technique that is finding its way to backyards all across America. You can purchase packaged planks at gourmet cooking stores or rough it and have a lumberyard cut the planks for you. They are exactly the same, just make sure you use untreated cedar wood. Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, farm-raised salmon will work as well. Ask your fish monger to stock the wild salmon – it may be a little more expensive, but it is worth every penny.
1 tablespoon sherry vinegar or unsweetened rice wine vinegar 1 teaspoon granulated white sugar teaspoon white pepper teaspoon granulated garlic Heat Indirect/medium-low
Remove the plank from the water and place fillet skin side down on wood. Brush with olive oil and season with salt. Cover top with lemon slices. Place planked salmon in center of the cooking grate, plank side down. Grill for 20-30 minutes or until salmon is pink in the center and flakes easily with a fork. Remove from grill. Nutrition information per serving of salmon: 242 calories; 97 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 94 mg cholesterol; 452 mg sodium; 0 g carbohydrate; 0 g fiber; 0 g sugar; 34 g protein.
Serve the salmon directly from the plank.