A Patriotic Toast to New Food Adventures (Recipe)

Grilled Salmon with Cucumber Dill Salad Recipe

By: June Owens

‘Three cheers for the red, white, and blue’ is often synonymous with the firing up of the backyard grill. Burgers, brats, hot dogs, and even barbecue chicken top the list of items that will be on many plates. This year, however, we are replacing the usual with this grilled salmon topped with a tangy and refreshing cucumber salad, a simple recipe with a heart healthy dose of Omega 3 fatty acids.

INGREDIENTS

• 6 (8 ounce) salmon filets, skin on
• Kosher salt
• Freshly ground black pepper
• 2 English cucumbers
• 2/3 c thinly sliced red onion
• 2/3 c sour cream
• 1 tsp sugar
• 6 Tbsp Hellman’s mayonnaise
• 4 Tbsp white wine vinegar
• ½ c chopped fresh dill
• 2 cloves minced garlic

DIRECTIONS

• Cut the cucumbers in half, slice each half down the middle lengthwise, use the tip of a teaspoon to scoop out and discard the center seeds, and then thinly slice the halves.
• Place the cucumbers and onion slices in a colander, tossing with salt and let sit in the sink for AT LEAST 30 minutes for water to drain.
• In the meantime, combine the sour cream, sugar, mayonnaise, white wine vinegar, dill, garlic, and a pinch of black pepper in a medium bowl and mix well to make the dressing.
• When cucumbers and onions are ready, tap the colander on the side of the sink to release excess water, and use paper towels to pat the vegetables dry before tossing with dressing and then placing in refrigerator until ready to use.

When ready to grill….

• Preheat the grill to medium-high heat, clean the grill rack, brush with oil, and close the lid to return to temperature.
• Rub the salmon with olive oil and season generously with salt and pepper.
• Place the salmon fillets skin side down and grill until golden brown and slightly charred, about 4-5 minutes, flip and continue grilling another 2-3 minutes and at 145 degrees.
• Let cool slightly, remove skin if desired, and serve with the cold cucumber-dill salad piled over top.

Now that you’re ready to plan your upcoming backyard festivities, simply grab a mason jar, add some frozen blueberries and strawberries to 7Up or Sprite and enjoy a patriotic toast to new food adventures with your family and friends! And for more recipes and health tips during this summer season, visit the YMCA Nutrition page at www.daytonymca.org/nutrition.