In a large bowl, whisk together 2 tbsp. mayonnaise and the juice from 2 more lemon wedges. Add the cucumber and 1/4 tsp. each salt and pepper and toss.
Rub the salmon on both sides with the olive oil and season lightly with salt and pepper. Add the salmon to the grill skin side down; cover and cook, without turning, until opaque on the edges and moisture appears on the surface, about 4 minutes. Lift the salmon off the grill (leaving the skin behind) and transfer to a plate.
Meanwhile, place the open buns on plates. Spoon half of the cucumber mixture onto the bun bottoms. Top each with a salmon fillet, some remaining cucumber mixture, and some onion. Spread the remaining 2 tablespoons mayonnaise on the bun tops and place on the sandwiches. Serve with the remaining lemon wedges.
Zucchini “fries” with Lemon Aioli Dip (this recipe is for 8 servings)
I like to add some hot sauce to the mayo mixture also!
HEAT oven to 450ºF.
TRIM zucchini. Cut crosswise in half, then cut each piece into 1/4-inch matchlike sticks. Add cheese to bread crumbs in ziploc bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
BAKE 12 to 13 min. or until golden brown, turning after 7 min. Meanwhile, mix remaining ingredients.
SERVE zucchini sticks as dippers with sauce.
This recipe courtesy of kraftfoods.com
Harris Teeter Weekly Specials for this meal (5/22/13-5/28/13): fresh salmon, bakery burger buns, zucchini squash View here…
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