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.
Flaky Coho salmon have rich flavor and semi-firm texture, pairing well with teriyaki flavor and a crisp cucumber salad.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 60mg
- Sodium: 1110mg
- Total Carbohydrates: 19g
- Protein: 24g
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