As the thermometer outside continues to rise, the approach to cooking and meals should change with it. Living in a more tropical environment, I tend to migrate to lighter dishes with more robust flavors. Regardless of where you live, seasonal availability of produce, and fishes will alter what's on your plate. Granted, in our every growing global economy, produce from S America is offering what we would consider "out of season" fruits and vegetables. However, to me, there is no better enjoyment than eating something that was grown or caught nearby.
Not to get off subject, the increasing heat brought my attention to the little Weber grill that resides out my backdoor, and the standing supply of charcoal left from last years hurricane preparations.
So while at the market, I saw some nice, thick, Salmon filets, and knew exactly what would be for dinner.
Knowing that I would be grilling Salmon, I knew I immediately wanted to finish the salmon with one of my favorite sides. I have done this with Salmon in several different fashions, however the end result is the same. I call it a Cucumber salad, but one could easily call it a "salsa" if they were so inclined, however I tend to not use that term, as people immediately think of Southwestern cuisine. The cool, slightly acidic cucumber salad contrasts with the smokiness and richness of the salmon.
About the charcoal. Though not always available, I prefer real, hardwood charcoal versus briquets. The flavors are incomparable. Gas is convenient, however, again, flavor is compromised. I would suggest keeping a small bag of hickory, or some other type of wood chip around, so you can soak some and add them to your grill, if you don't find hardwood charcoal.
I also recommend the newer, orange oil based lighter fluids. Even though the fuel burns off, I taste a noticeable difference with the orange oil. But that could just be me.
As far as the salmon filets, I skin them, if you are not comfortable doing so, your fish monger should easily do it for you. I marinate the salmon for an hour or so, more would not hurt it, just be careful of how much acid you use in the marinade (read citrus), as it can begin to breakdown the fish ("cure", as in lox, or ceviche ). It wouldn't ruin the fish, you would just need to alter the cooking time thusly.
Anyway, quick marinade of olive oil, white wine, some dried oregano (I tend to use dried herbs here, as they won't "burn" on the grill as easy. You can always add a little fresh herb mixed in oil after the grilled item comes off, if you so desire), and some fresh cracked pepper. I don't like to put salt in any marinade, as it has the effect of drawing moisture out of things. Which you do not want to do with grilling. Whether it is fish, pork, chicken, you name it. Always add the salt just before going on the grill, or as it is coming off the grill. For the salmon, I keep a supply of French natural sea salt on hand, a coarse salt, and add it just before going on the grill.
Depending on your preference of how much you like you your salmon cooked, its thickness, and the temperature of the grill, cooking times can vary greatly. I like my Salmon medium, that is, still nice and juicy, but cooked through. Some prefer a medium rare, where the center is still translucent, or well done, which tends to leave the fish dry, in my opinion. A thick salmon filet, cooked medium, over average coals, would be about 4-5 minutes on each side, give or take a minute or two. You never want to "poke" into meat on the grill if you can help it, as the juices tend to run out quickly, leaving a dryer piece of meat. I would suggest to err on the side of undercooked, as the fish will continue to cook a few minutes after coming of the grill.
While the grill is getting ready, you can make the cucumber salad. I have used both the English hot house cucumbers (the long, skinny, "seedless" ones, that cost twice as much as) and the traditional waxed cucumber that grows easily in any backyard garden. If you are buying the waxed variety, I highly recommend peeling them entirely. Otherwise, I tend to just take three or four peels off, leaving small strips of skin in between.
Slice the cucumber in half, and then slice fairly thin half moons, and toss into a mixing bowl. Then, thinly slice either sweet onion, or my preference for this dish, red or "bermuda" onion. Finally, I rough chop tomato. I don't mention quantity, as it is relative to how many you are feeding. For 3-4 servings, I large cucumber, half a red onion, and 2-3 tomatoes would be sufficient. Any leftovers make a great snack.
To that, I occasionally add fresh dill. Dill is one herb I would NEVER suggest using dry. In my opinion, to use dry dill, you might as well go out into the yard, and gather some grass clippings. Maybe a 2 tablespoons of minced dill would be fine, for the perviously mentioned quantities.
Now the final portion, the dressing, is where how you are going to finish the meal determines amounts. A lot of times, I will grill the salmon, put it over a bed of mixed greens, dress it with cucumber salad, add some crumbled feta, and call it dinner. Sometimes, I'll add some cous cous on the side, and do the same. This time, I was using it more of a topping, and steamed some broccoli raabe, sauteed that with some fresh garlic and called it a meal.
My point being, is if you make the cucumber salad a little wetter, you do not have to deal with dressing the greens, the salad completes the salad, so to speak.
Regardless of finished meal, the dressing consists of olive oil, and one or more the following vinegars-white balsamic, seasoned rice wine, or white wine vinegar. I tend to use equal parts white balsamic and seasoned rice wine. The seasoned rice wine has some sweetness, that helps balance the dressing. I highly recommend adding it your pantry, if haven't already. It just has the right balance of flavor. Generous amount of kosher salt, and fresh ground WHITE pepper finishes off the dish. If you didn't have the fresh dill, some oregano could be either added now, or sprinkled over the dish/salad.I say generous amount of kosher salt, as the cucumber and tomato can handle a little more than some dishes.
The bottom line is, the cucumber salad should have a slight acidity. It holds up against the richness of the salmon, as well the smokiness, not to mention the cucumber and tomato.
A general rule of thumb when creating any type of vinaigrette is a ratio of 3:1 oil to vinegar. I tend to maybe add a tad more vinegar, as I want the slightly more acidic contrast, but the ratio gives you a good starting point.
However you finish the salmon, the cucumber salad gives you a very versatile dish to alter a meal that is enjoyable all summer.
And again, it's a quick meal, as while your getting the grill hot, you can throw the cucumber dish together. Fish grills fairly quickly, throw it over your greens, or just aside some other veggies, top with the cukes, and dinner is on.