Description
Cucumber salad perfectly accompanies a piece of grilled salmon. Salting and draining the cucumbers first intensifies their flavor and makes the salad less watery. Once the cucumbers have released some of their moisture, pat them dry on paper towels and dress them with sour cream, vinegar and dill. If you’re not a dill fan, feel free to substitute basil or parsley, fresh or dried.
Ingredients
- 2 large cucumbers, peeled, halved lengthwise, seeds scraped out, then thinly sliced
- 1 teaspoon salt
- ¼ medium red onion, thinly sliced
- 6 tablespoons sour cream
- 1 tablespoon red wine vinegar
- ½ teaspoon dried dill
- Ground black pepper
- 4 (5 ounce) salmon fillets
- Olive oil
Servings: 4