|Oregon Coast Notes|
|Grilled fillet of Chinook Salmon, with flowering dill and cucumber salad|
|Oregon Coast Notes - News|
By Chef John Besh for msnbc
Your grill can be used for more than just burgers and hot dogs.Chef John Besh says fish is a great option for a summer dinner.
Here, he offers a fresh and flavorful recipe for grilled salmon with flowering dill and a cucumber salad.
For the flowering dill dressing
For the cucumber salad
In a medium bowl mix together the remaining rice wine vinegar and sugar, 1/2 cup of the olive oil, sliced cucumber and sliced red onion. Season the salad to taste with salt and pepper, cover and reserve in the cooler.
For the salmon
Lay the whole stalks of the dill on both sides of the salmon, so that the dill stalks and flowers are totally encasing the fish. Grill the fillet on both sides for 3 minutes each.
Serve the whole side of salmon straight off the grill. Serve the cucumber and shaved onion salad and the buttermilk herb dressing on the side.
For images of this recipe click HERE