Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 1 large English cucumber and place it into a medium bowl, then in a separate small bowl, whisk together 1/2 cup white vinegar, 1/4 cup water, 2 tablespoons granulated sugar, and 1/4 teaspoon salt until the sugar is dissolved, pour the pickling liquid over the cucumbers, stir in 2 tablespoons chopped fresh dill, and let the salad sit for at least 30 minutes while preparing the rest of the meal.

2. 2

   In a small bowl, whisk together 2 tablespoons harissa paste, 1/4 cup chopped fresh dill, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly combined to create the glaze.

3. 3

   Preheat an outdoor grill or a stovetop grill pan to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

4. 4

   Pat dry 24 ounces of salmon fillets (approximately 4 fillets, 6 ounces each) with paper towels, then brush about half of the prepared harissa-dill glaze evenly over the top and sides of each salmon fillet.

5. 5

   Place the glazed salmon fillets skin-side down on the preheated grill and cook for 4-6 minutes, or until the skin is crispy and releases easily from the grates.

6. 6

   Carefully flip the salmon fillets, brush the remaining harissa-dill glaze over the cooked side, and continue to grill for another 3-5 minutes, or until the salmon is cooked through to your desired doneness and flakes easily with a fork.

7. 7

   Serve the grilled harissa-dill salmon immediately with a generous portion of the pickled cucumber salad on the side, optionally garnished with extra fresh dill sprigs or lemon wedges.