I could eat grilled salmon every day. It is my favorite protein and something I cook a couple times a week. Lately, I have been on a kick of serving it over either a bed of lettuce or pearl couscous. And this cucumber dill sauce that I quickly toss together to pour on top of it is AH-MAZE-ING… (and so simple!)
A sauce with only 5 ingredients that takes 5 minutes to make, that brings life to your dinner – we can all handle that.
Here’s the breakdown… recipe is at the bottom:
Get your grill nice and toasty. Drizzle your salmon with olive oil – both sides – and a sprinkling of kosher salt and pepper. Sear the salmon skin side up on the grill until it is golden. Then flip the salmon over, skin side down, to continue to cook until the internal temperature reaches 135*F. While this is grilling, cook your pearl couscous on the stovetop. (Any type of pearl couscous – there are plenty of boxed versions of this. Follow their cooking instructions, and plot out your time accordingly so the salmon and the couscous finish at a similar time.)
Once both the couscous and the salmon are done, plate. Scoop a big helping of the couscous in the center of your plate. Using a thin spatula, shimmy the salmon off of the skin (leaving the skin behind) and place on top of the couscous. Top with that oh-so-yummy dill cucumber sauce. Serve and enjoy warm.
In a time crunch? Make the sauce ahead! This sauce can stay in your fridge for up to 24-hours. Just give it a good stir before serving… I make EVERYTHING I possibly can ahead of time. This includes chopping up any veggies, etc. that I may be using in my dish that evening.
- 1 seedless cucumber, diced
- 2 Tbl. fresh dill, chopped
- 2 Tbl. minced red onion
- 1/2 cup creme fraiche
- 1 tsp. skim milk
- kosher salt and pepper
- Whisk together creme fraiche and milk. In a separate bowl, fold together diced cucumber, onion and dill. Add milk mixture slowly - only pouring in desired amount to reach the consistency you prefer. Season to taste with kosher salt and pepper. Serve over warm grilled salmon. Enjoy.