2 large cucumber
3 tablespoons rice-wine vinegar
1/2 cup fresh dill chopped
1 teaspoon sugar
1 teaspoon salt
4 each salmon fillets
1/4 teaspoon black pepper
Instructions
Heat a grill until very hot. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar and 3/4 teaspoon salt. Toss to combine, set aside
Place salmon on a tray, sprinkle with remaining 1/4 teaspoon salt and Pepper, and coat with remaining dill. Cook on hot grill until nicely browned, Turn over, and continue grilling until just cooked through. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve
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Yields: 4 Servings
marthastewart.com
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