Dill Tzatziki Salmon With Cucumbers

Ingredients:

For the Grilled Salmon:

• 4 salmon fillets (about 6 oz each), skin on or off
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon Evermill dill 
• 1 teaspoon Evermill paprika
• Salt and pepper to taste

For the Tzatziki:

• 1 cup Greek yogurt (plain)
• 1 cucumber, peeled, seeded, and grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• Salt and pepper to taste

Instructions:

1. Prepare the Tzatziki:

   • Place the grated cucumber in a fine mesh strainer or cheesecloth and squeeze out excess moisture. This will prevent the tzatziki from becoming too watery.
   • In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper.
   • Refrigerate the tzatziki for at least 30 minutes to let the flavors meld.

2. Prepare the Salmon:

   • Preheat your grill to medium-high heat.
   • In a small bowl, combine the olive oil, lemon juice, minced garlic, dried dill, paprika, salt, and pepper.
   • Brush the salmon fillets with the marinade on both sides.

3. Grill the Salmon:

   • Place the salmon fillets on the grill, skin side down if the skin is on. Close the lid and grill for about 4-5 minutes per side, depending on the thickness of the fillets, or until the salmon is opaque and flakes easily with a fork. Avoid flipping too often to prevent sticking.

4. Serve:

   • Remove the salmon from the grill and let it rest for a few minutes.
   • Serve the grilled salmon with a generous dollop of tzatziki on the side. You can also garnish with extra fresh dill or lemon wedges if desired.

This dish pairs wonderfully with a side of grilled vegetables, a fresh salad, or warm pita bread. Enjoy!