Grilled Salmon with Spicy Cucumber-Horseradish Sauce
Main Dishes • Greek
Description
The piece of fish should not be too thick, about 2 cm thick.
Ingredients
- 10% cream 10 oz
- Scallions 1 bunch
- Cucumbers 4 pieces
- Dill 2 tablespoons
- Horseradish Leaves 0 oz
- Meyer Lemon Juice 1½ teaspoons
- Coarse Salt ¾ teaspoon
- Smoked haddock fillet 1½ kg
- Ground Black Pepper ¼ teaspoon
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
In a bowl, mix the peeled and diced cucumbers, sour cream, finely chopped green onions and dill, lemon juice, horseradish, and 0.25 teaspoons of salt. Cover with plastic wrap and refrigerate for 30 minutes. Then blend until smooth and chill again.
Step 2
Preheat the grill. Brush the grill grate with vegetable oil.
Step 3
Rub the fish with the remaining salt and pepper. Place the fish on the grill, skin side up, and grill for 3 minutes. Make crosshatch cuts in the skin of the fish and grill for another 3 minutes. Carefully flip the fish and grill for another 4 minutes. Serve with the prepared sauce.
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