Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. salmon fillets, skin on | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 tbsp. Hy-Vee brown sugar | ||
| 2 garlic cloves, minced | ||
| 2 tsp. dried dill, divided | ||
| 1 medium cucumber, peeled, seeded and sliced thin | ||
| 2 tbsp. Hy-Vee plain yogurt or sour cream | ||
| 2 tsp. Hy-Vee Select white wine vinegar |
Directions
- Submerge cedar planks in cold water at least 1 hour or overnight.
- Brush skin side of fillets with oil and place in a large dish. In a small bowl combine brown sugar, garlic and 1 teaspoon of the dill. Spread sugar mixture over salmon, pressing to coat. Cover and refrigerate at least 1 hour or overnight.
- Preheat grill to medium-low (250 to 300 degrees). Place cedar planks on grill. Heat planks until they begin to smoke, about 5 minutes.
- Season salmon with salt and pepper to taste. Place salmon, skin side down, on planks. Grill, covered, 20 to 25 minutes. Salmon is done when instant-read thermometer registers 135 degrees and fish flakes easily with a fork.
- Meanwhile, for sauce, in a small bowl combine remaining dill plus cucumber, yogurt, vinegar, and salt and pepper to taste; stir. Serve salmon with sauce.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 85mg
- Sodium: 80mg
- Total Carbohydrates: 8g
- Protein: 34g
Recipe Source:
Try-Foods International.