grilled salmon with cucumber salad

Ingredients

• Servings: 4
• 2 large cucumbers, peeled, halved lengthwise, seeds scraped out, then thinly sliced
• 1 teaspoon salt
• 1/4 medium red onion, thinly sliced
• 6 tablespoons sour cream
• 1 tablespoon red vinegar
• 1/2 teaspoon dried dill
• ground black pepper
• 4 (5 ounce) salmon fillets
• olive oil

Recipe

• place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 to 45 minutes. pat dry with paper towels and transfer to a medium bowl. add onion, sour cream, vinegar, dill and a few grinds of pepper. toss to coat. (can be refrigerated several hours ahead.)
• meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. use a wire brush to clean grill rack, then brush lightly with oil. close lid and let return to temperature. brush salmon with oil and season with salt and pepper; grill until just opaque, about 3 minutes per side.
• set each warm or room-temperature salmon fillet on a plate; spoon cucumber salad over part of and alongside the fish.