3 each salmon filets, 10 – 12 ounces each
3 large cucumbers
1 cup mayonnaise
1 cup sour cream
2 tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
Method for Dill Sauce:
Peel and seed cucumbers and puree in food processor. Squeeze out juice. Combine mayonnaise and sour cream. Add pureed cucumber. Add remaining ingredients, except salmon, and mix well. Refrigerate at least 4 hours before serving. Makes approximately 3 cups of sauce.
Method for Grilling Salmon:
Heat grill to medium-high. (Note: Be sure that grill is very clean and sufficiently hot so that salmon does not stick. You might want to brush grill lightly with oil to prevent sticking). Place salmon on grill and barbecue 5 to 7 minutes on each side, turning twice to give cross marks.
Remove from grill and serve with dill sauce.