Toss cucumbers, red onion, and salt in a medium bowl until combined. Let stand 10 minutes. Drain; pat dry with paper towels. Stir in salad dressing. Cover and chill until serving time.
Recipe
Main Dish
Grilled Teriyaki Salmon with Cucumber Salad
Primary Media
Description
Flaky Coho salmon have rich flavor and semi-firm texture, pairing well with teriyaki flavor and a crisp cucumber salad.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
3 c. Persian cucumbers, thinly sliced | ||
1 c. red onion, thinly sliced | ||
1 tsp. Hy-Vee salt | ||
¼ c. cucumber ranch salad dressing | ||
4 (4-oz.) pieces Hy-Vee Seafood Coho salmon | ||
½ c. Culinary Tours sesame teriyaki sauce, divided | ||
Fresh dill, for garnish |
Things To Grab
- Medium bowl
- Paper towels
- Charcoal or gas grill
- Serving plates
Directions
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (400 degrees).
Brush salmon with 1/4 cup sesame teriyaki sauce. Grill salmon 4 to 5 minutes per side or until fish flakes easily with a fork (145 degrees). Brush salmon with remaining 1/4 cup sesame teriyaki sauce.
Place salmon on serving plates. Top with cucumber salad. Garnish with dill, if desired.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 60mg
- Sodium: 1110mg
- Total Carbohydrates: 19g
- Protein: 24g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 60%
0%
Potassium 10%
Recipe Source:
Hy-Vee Mega Ad September 2021