Alison's Lunch

grilled salmon and zucchini with Turkish cucumber and yogurt salad

grilled salmon and zucchini with cucumber & yogurt salad

Start the salad first, since the cucumbers, onions, and yogurt need to drain separately. Then grill the zucchini, which can happily sit while you set the table, mix the salad together, and grill the salmon.

Turkish cucumber & yogurt salad

This salad is based on one in a cookbook called Olive Trees and Honey, a book of Jewish vegetarian recipes from around the world. It’s a salad, but I think of it as a sauce to go alongside my grilled salmon—although it’s so flavorful and refreshing that I eat enough of it to be properly called a salad! I should probably call this whole meal “yogurt salad with salmon on the side.”

Salting the cucumber and draining the yogurt keeps the salad from getting watery, even if you use nonfat yogurt. If you use full-fat Greek yogurt, you won’t need to drain the yogurt.

1 large English cucumber
½ a medium red or yellow onion
2 teaspoons salt for sprinkling
1 to 2 cloves garlic
¼ teaspoon salt (if needed)
3 cups nonfat or lowfat yogurt
1 teaspoon dried dill, or 2 tablespoons chopped fresh dill

1. Put the yogurt into a sieve and let it stand over a bowl for an hour or two in the refrigerator to drain some of its liquid.
2. Halve the cucumber and scrape out the seeds with a spoon. Slice each half into strips, then cut into small dice. Finely dice the onion. Put the cucumber and onion into a sieve or a colander, toss with the 2 teaspoons salt, and let stand at room temperature for at least an hour, or up to 3 hours. Drain, and press out the extra liquid.
3. Mash the garlic finely in a garlic press, or, lacking that, mash the garlic and salt together in the bottom of a bowl with a fork until it’s a paste. In a large bowl, combine all the ingredients. You can serve it immediately (that’s what I did), but it will develop more flavor if you let it sit in the refrigerator for a couple of hours. It will be good for a couple of days.

grilled zucchini

This recipe is so easy it’s sort of embarrassing to call it a recipe, but just in case you haven’t already discovered this method, I’ll describe it. We eat gallons of zucchini like this in the summertime! It’s great an as appetizer, in sandwiches, alongside soups, in salads, or just cold right out of the fridge, eaten with your fingers.

several small or medium zucchinis (buy more than you think you could possibly eat)
olive oil
sea salt or kosher salt

Heat a grill to very hot. Slice the zucchini lengthwise, into planks a little less than ¼” thick. Toss them with olive oil and salt. Turn the grill down to medium, and grill them about 3 minutes on each side, until they have grill marks and are nice and tender. Eat them right away or else eat them later at room temperature. Try not to eat them all right as they come off the grill, or the rest of your family will be annoyed.

grilled salmon

1 large filet salmon
dill fish rub (we love the Halibut Cove Dill rub from Summit Spice & Tea), or just use salt & fresh-ground pepper
canola oil (for the grill)

1. Skin the salmon filet and sprinkle it all over with the spice rub or salt & pepper, rubbing it on to cover all surfaces. 
2. Heat your grill on high heat, and when the grill racks are very hot, scrub them clean with your grill brush. Just before you’re going to grill the salmon, fold a paper towel into a 3” square, and soak this pad in a small dish of canola oil. Swab the grill racks thoroughly with the oil-soaked pad, then immediately set the filet on the hot, oiled rack with the skinned side up (pretty side down).
3. Turn the heat down to medium and cover the grill. Cook the salmon on that side until it has nice grill marks and will release from the grill without sticking, about 4 minutes.
4. Use the same paper towel to oil the nearby grill space, and then carefully flip the salmon onto the newly oiled patch. Cook for another couple of minutes until it’s done to your liking. We like it pretty rare, but keep in mind that the thinner tail section will cook faster than the thicker sections. You can either cut the tail off when it’s cooked and let the rest of the salmon cook a bit more, cut the tail section off before you grill it and cook it separately, or just let the tail part get more well-done than the rest of the filet for those in your family who prefer it that way.
5. Remove the salmon from the grill to a plate.