Dill Encrusted Salmon with Pickled Cucumbers
2 Large Cucumbers
3 T Rice-Wine Vinegar
1/2 C Fresh Dill, chopped
1 t Sugar
1 t Salt
4 Salmon fillets, 5 oz each, skin removed
1/4 t Pepper
Pre-heat grill until very hot.
Peal cucumbers in lengthwise strips, leaving small strips of skin.
Slice cucumbers into thin rounds (I used my mandolin slicer).
Toss cucumbers with vinegar, 3 T dill, sugar, and 3/4 t salt in a medium bowl. Let sit.
Sprinkle both sides of the salmon fillets with remaining salt, pepper and dill.
Grill on high for 4 minutes per side, or until salmond is just cooked through. (You know salmon is done when it appears flaky).
Place pickled cucumbers on a plate or serving platter and top with fillets.