 | | Directions | If cooking cucumbers and grilling salmon at the same time seems daunting, do the cucumbers first and set aside.
- Start grill, making sure grates are very clean. Peel cucumber and slice in half lengthwise. Run a spoon down the center of each slice to remove most of the seeds. Slice crosswise about 1/4" thick.
- Brush fillets generously with oil. Salt and pepper lightly. Put on grill over direct medium heat.
- Melt butter in large skillet and add cucumbers. Salt lightly. Cook, stirring frequently, until tender but still crunchy, 3 - 4 minutes.
- Turn fillets after 5 minutes. Check for doneness 3 minutes after turning (center should be opaque). Total time will depend on thickness of fillets and temperature of grill; figure on 10 minutes for fillets one inch thick. Don't overcook or fish will be dry.
- To serve, spread cucumbers on serving dish or divide between individual plates. Put fish on top, with lemon slices alongside. Delicious with a chilled sauvignon blanc.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
|  | | Ingredients | | - | | 2 salmon fillets or pieces, at least 1" thick |
| - | | 1 large cucumber |
| - | | 1 tablespoon butter |
| - | | oil for fish, as needed |
| - | | 1/2 lemon, sliced |
| - | | salt and pepper |
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