Ingredients

• 2 large cucumbers, peeled, halved lengthwise, seeds scraped out, then thinly sliced
• Grape tomatoes, halved
• 1 teaspoon salt
• 1/4 medium red onion, thinly sliced
• 6 tablespoons sour cream
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried dill
• Ground black pepper
• 4 (5 ounce) salmon fillets
• Olive oil
• Lemon wedge, optional

Directions

• Place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 to 45 minutes. 
• Pat dry with paper towels and transfer to a medium bowl.
• Add tomato, onion, sour cream, vinegar, dill and a few grinds of pepper.
• Toss to coat. (Can be refrigerated several hours ahead.)
• Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. 
• Use a wire brush to clean grill rack, then brush lightly with oil.
• Close lid and let return to temperature.
• Brush salmon with oil and season with salt and pepper; grill until just opaque, about 3 minutes per side.
• Set each warm or room-temperature salmon fillet on a plate; spoon cucumber salad over part of and alongside the fish.

Yield: 4 servings

Source: www.allrecipes.com