Cucumber Sauce Grilled Salmon Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 4 salmon fillets (about 150g each), skin-on, cleaned and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions
• 1/4 cup fresh lemon juice
• 1/4 cup cucumber, peeled and grated
• 1/4 cup Greek yogurt
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the salmon fillets dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped dill, and chopped green onions. Mix well.
• Rub the olive oil all over the salmon fillets, then rub the herb mixture onto the fillets, ensuring they are evenly coated. Season the fillets generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the salmon rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Preheat your grill to medium-high heat (about 200°C or 392°F). If using a charcoal grill, arrange the coals for direct heat.

• Place the salmon fillets, skin-side down, on the grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

• In a small bowl, combine the grated cucumber, Greek yogurt, fresh lemon juice, and a pinch of salt and black pepper. Mix well to combine. You can also add a small amount of the Tea&Grill BBQ green tea seasoning for an extra layer of flavor.

• Transfer the grilled salmon fillets to a serving plate. Spoon the cucumber sauce over the salmon fillets. Garnish with chopped fresh parsley, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender, flavorful grilled salmon with the refreshing cucumber sauce.