Joanna Gaines just made her first official foray into the food world with the launch of her cookbook, Magnolia Table, and we're happy she did. We already have her and Chip to thank for this delicious biscuit recipe (which happens to be the couple's favorite), and now, we have dinner sorted.
"My family really loves both meat and poultry, but I do serve them fish occasionally as a healthy alternative, and this is one of our favorites," writes Joanna in the cookbook. "This method is easy and foolproof and it brings out the savory sweetness of salmon. You can use regular lemons here, but if you can find Meyer lemons when they’re in season (usually from winter into early spring) it’s definitely worth it to pick up a few."
She explains that Meyer lemons are "generally smaller and more deeply colored than regular lemons," and offer a slightly sweeter taste, "like a cross between a lemon and an orange." Find her go-to healthy fish recipe below.
Grilled Salmon With Meyer Lemons and Creamy Cucumber Salad
Prep time: 15 minutes, plus 1 hour marinating
Cook time: about 15 minutes
Ingredients for the salmon
Four 6-ounce skin-on wild-caught salmon fillets
1/2 cup extra virgin olive oil, plus more for grilling
1 tablespoon grated Meyer or regular lemon zest
Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds
1 tablespoon minced fresh dill
1 tablespoon pink or regular sea salt
Ingredients for the Creamy Cucumber Salad
1/2 cup mayonnaise, preferably Hellmann’s
1/2 cup sour cream
1 tablespoon fresh Meyer or regular lemon juice, or to taste
1 teaspoon minced fresh dill
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice
1 tablespoon minced chives
To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
Prepare a medium-hot grill. Lightly oil the grill grate.
Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
From Magnolia Table by Joanna Gaines.