The Dish with Anita: Grilled salmon - San Diego, California News Station - KFMB Channel 8 - cbs8.com

The Dish with Anita: Grilled salmon

SAN DIEGO (CBS 8) - This is a quick recipe that can be prepared in less than an hour. The Cucumber dill sauce is great on fish, but I have also had it with lamb kabobs. Pair with a fresh green bean salad, your favorite wine and dinner is served. Enjoy!

Ingredients:

4 salmon steaks (about 1 1/2 inches thick)

3 to 4 tbsp olive oil

2 tsp each - celery salt, black pepper, paprika, garlic powder

Instructions:

Preheat stovetop grill or electric grill to medium high heat. Combine seasoning in a small bowl or shaker if you have an empty one.

Rinse salmon steaks with cold water pat dry with paper towels. Place on plate and brush both sides with olive oil. Season fish well with the combined spices. Save any extra spice mixture for another use.

Cook on preheated grill 3 minutes on the first side, turn and cook on the opposite side for 2 to 2 1/2 minutes (cooking times will vary depending on the thickness of the fish steaks -- this cooking time is for steaks about 1 1/2 inches thick.) The fish can be served hot or at room temperature.

(See recipe for accompanying sauce below.)

Cucumber Dill Sauce

Ingredients:

2/3 cup fine diced cucumber

1/2 cup Greek yogurt

1/4 cup mayonnaise

2 tbsp Dijon-style mustard

1 1/2 tbsp Fresh Lemon juice

1 tbsp chopped fresh dill

Salt, pepper to taste

Instructions:

Seed and dice enough cucumber to yield 2/3 cup. Toss cucumber with a little kosher salt and place in a strainer over a bowl. Let drain for about 10 to 15 minutes. In a separate bowl, combine remaining ingredients, stir with a whisk, taste and adjust salt and pepper if needed.

Place a paper towel over chopped cucumber in the strainer and press to remove any excess water. Stir cucumber into the dill mixture and place in fridge to chill before serving over grilled salmon.