Salmon, Grilled, with Cucumber Dill Salad over Field Greens Wegmans Yield: 6 servings 4 seedless cucumbers (about 3¼ lbs. total) ¾ cup sour cream 2 Tbsp. fresh chopped dill 1½ tsp. sea salt 2 Tbsp. fresh lemon juice, divided, (about 1 lemon) ¼ small (about ½ lb.) red onion, peeled and julienne sliced 1 bag (5 oz.) Food You Feel Good About Spring Mix 2 Tbsp. extra virgin olive oil 6 salmon fillets (6 oz. each), skins removed Wegmans Basting Oil Preheat grill on high for 10 minutes. Toss cucumbers with 1 tsp. sea salt (to draw out moisture); let set ½ hour; squeeze then drain water off. Combine cucumbers, sour cream, dill, ½ tsp. sea salt. 1 Tbsp. lemon juice, and red onion in large bowl; set aside. Clean grill with wire brush; coat lightly with vegetable oil. Season both sides of salmon with salt and pepper to taste; drizzle both sides with basting oil. Sear salmon on grill until it has changed color ¼ way up from bottom. Turn and sear other side. Brush seared salmon with basting oil. Turn salmon back over and brush with basting oil. Reduce heat to medium, close lid. Grill fillets 1 inch thick or less 3-4 minutes/side on medium. Grill fillets 1 inch or thicker 5-6 minutes/side on low. Cook salmon to 135 degrees internal temperature, (5-6 min. per side). Remove from grill and let stand 5 minutes before serving. (Temperature will continue to rise to target of 140 degrees.) Toss spring mix with olive oil, 1 Tbsp. lemon juice, and salt and pepper to taste. Place salmon on greens; top with ⅓ cup of cucumber salad.

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