Grilled Salmon Fil­let with Lime and Ginger

(serves four)

1 lb salmon fil­let, with skin
zest and juice of 1 lime
1‑inch knob gin­ger, peeled and minced
3 cloves gar­lic, minced
1 tsp sesame oil
sea salt and pepper

I say “salmon with skin,” not because I eat the skin (I don’t, but some peo­ple do) but because it makes it eas­i­er to grill the fil­let with­out its falling apart onto the coals or heat­ing ele­ment of your grill.

Mix all mari­nade ingre­di­ents and paint the salmon with it, flesh side up. Grill in a 400-degree grill for 5 min­utes per side for a nice pink, soft mid­dle. If you like it weller done, go for it. With it, you MUST serve:

Cucum­ber Dill Sauce

1 cucum­ber, or 3 kir­bys, sliced thin
1 hand­ful fresh dill, chopped
juice of 1 lemon
1 cup sour cream
sea salt and pepper

Sim­ply mix all ingre­di­ent, and VOILA, per­fect sauce for your salmon. If you want to eat this as a sal­ad, just add lots more cucumber.