Herb Salmon Fillets, Cold Cucumber Sauce
4 skin-on salmon fillets Large sprigs fresh dill, basil, coriander and Italian parsley, or to taste Cold water Salt and pepper
Cold Cucumber Sauce
1 cup [250 mL] plain yogurt 1 cucumber, peeled and grated 2 cloves garlic, minced 1 tablespoon [15 mL] freshly snipped dill Juice of 1 lemon Preheat barbecue to medium intensity. Salt and pepper meaty side of salmon fillets. Soak desired fresh herbs into cold water for a few minutes. Arrange herb sprigs onto hot barbecue rack, larger leaves underneath, shaping a dense nest. Arrange salmon fillets over the nest, meaty side up. Close barbecue lid. Barbecue for approximately 5 minutes. It is not necessary to turn salmon fillets over. Meanwhile, into a bowl, mix together all cold cucumber sauce [yogurt, grated cucumber, minced garlic, freshly snipped dill and lemon juice]. Serve salmon fillets, along with cold cucumber sauce.