wholeliving

Dill Marinated Salmon with Pickled Cucumbers

Martha Stewart Living, July/August 1999
  • Yield Serves 4
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Ingredients

  • 2 large cucumbers
  • 3 tablespoons rice-wine vinegar
  • 1/2 cup chopped fresh dill
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 five-ounce salmon fillets, skin removed
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Heat a grill or grill pan until very hot. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.

  2. Place salmon on a tray, sprinkle with remaining 1/4 teaspoon salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.

Recipe Reviews

Reviews (1)

  • 20 Mar, 2014

    I made this last evening with a few modifications. I halved the sugar the recipe called for, then doubled the marinade, put the fish in one batch of the marinade (in a plastic bag) and the cucumbers in a separate dish. I only used 1 tablespoon of dill (ea) for the marinades and it looked just like the picture. I didn't have a grill pan so I cooked in in a skillet with a little olive oil.

    The results were AMAZING! I have not stopped thinking about this dish! I will definitely make it again!