Dill Encrusted Salmon with Pickled Cucumbers

Serves 4

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.