2 large cucumbers
3T rice-wine vinegar
1/2 cup chopped fresh dill
1/2 t salt
1 t sugar
4 (5 oz.) salmon fillets, skinless
1/4 t ground black pepper
Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds, and place in a bowl with rice-wine vinegar, 3 T dill, sugar, and 1/4 t salt. Toss to combine and set aside.
Heat grill or grill pan until very hot. Place salmon on a tray, sprinkle with remaining 1/4 t salt and the pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through and flaky. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.
4 Servings: 266 Calories, 4 g Carbs, 12 g Fat, 24 g Protein