Dill Grilled Salmon


  • 2 tablespoons Red wine vinegar
  • 2 tablespoons Olive oil
  • 1 medium Shallots, minced
  • 1 tablespoon Chopped dill
  • 1/2 teaspoon Kosher salt
  • 1 medium Cucumber, peeled, seeded and sliced
  • 4 ounces Radishes, thinly sliced
  • 1 51 California Black Ripe Olives, halved
  • 4 (5 oz.) boneless, skinless salmon fillets


  1. In a large mixing bowl, whisk together vinegar, olive oil, shallots, dill and salt.
  2. Transfer 1 tablespoon of mixture into a small bowl and reserve for later.
  3. Toss cucumber, radishes and California Ripe Olives in dill dressing, cover and set aside.
  4. Brush salmon with reserved dressing and grill over medium-high heat for 3-4 minutes per side (depending on thickness) until cooked to medium-rare. Serve on a bed of cucumber mixture.
Nutritional Analysis Per Serving:

Calories 310, Fat 18g, Cholesterol 85mg, Sodium 580mg, Carbohydrate 6g, Protein 29g, Calories from fat 54%.