Dill Grilled Salmon
- 2 Tbs red wine vinegar
- 2 Tbs olive oil
- 1 medium shallot, minced
- 1 Tbs chopped dill
- 1/2 tsp kosher salt
- 1 medium cucumber, peeled, seeded and sliced
- 4 oz radishes, thinly sliced
- 1 cup olives, halved
- 4 (5 oz.) boneless, skinless salmon fillets
- In a large mixing bowl, whisk together vinegar, olive oil, shallots, dill and salt. Transfer 1 tablespoon of mixture into a small bowl and reserve for later. Toss cucumber, radishes and olives in dill dressing, cover and set aside. Brush salmon with reserved dressing and grill over medium-high heat for 3-4 minutes per side (depending on thickness) until cooked to medium-rare. Serve on a bed of cucumber mixture.
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