Grilled Salmon with Spicy Cucumber-Horseradish Sauce
6 servings
30 minutes
Grilled salmon with spicy cucumber-horseradish sauce is an exquisite dish inspired by Greek culinary traditions known for fresh ingredients and balanced flavors. The tender salmon fillet seared on a hot grill develops an appetizing golden crust while remaining juicy inside. Its soft, buttery taste is harmoniously complemented by a cool sauce featuring fresh cucumbers, zesty horseradish, and fragrant dill creating a vibrant contrast. A light tang from lemon juice enhances the freshness while sour cream softens the heat. This dish is perfect for summer dinners when one craves something both light and rich. It pairs wonderfully with a glass of white wine and fresh vegetables, creating an unforgettable Mediterranean dining atmosphere.
1
In a bowl, mix peeled and diced cucumbers, sour cream, finely chopped onion 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.
- Cucumbers: 4 pieces
- Sour cream 10%: 330 g
- Spring onion: 1 bunch
- Dill: 2 tablespoons
- Lemon juice: 1.5 teaspoon
- Horseradish: 6 g
- Coarse salt: 0.8 teaspoon
2
Preheat the grill or barbecue. Grease the grate with vegetable oil.
- Vegetable oil: to taste
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 fish skin and grill for another 3 minutes. Carefully flip the fish and grill for another 4 minutes. Serve with the prepared sauce.
- Salmon fillet: 1.5 kg
- Coarse salt: 0.8 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
