Herb Salmon Fillets, Cold Cucumber Sauce

Herb Salmon Fillets, Cold Cucumber Sauce

Servings: 4
Ingredients Preparation

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.