Salmon and Cucumber Salad with Dijion-Lime Vinaigrette

I haven't been to the grocery store lately, so I had to make do with what I had. I was pleasantly surprised with how good this was (mainly the vinaigrette because I knew how everything else would taste.) It went quite well with the fish and would make a good veggie dip.

• 1 large cucumber
• 1 Salmon fillet (I bought a bag of individually packaged frozen fillets awhile ago)
• Vinaigrette (Directions and ingredients below)

Thaw the fillet under running water (if packaged) and use a paper towel to dry it a bit. Season both sides with salt and pepper. Wrap in foil and toss it on an indoor grill. Why foil? Because it makes less of a mess to clean on my grill. While it's cooking, thinly slice the cucumber and either arrange neatly on a plate or dump in a bowl. I was going to dump mine in a bowl, but then the salmon took more than 2 minutes to grill. Therefore, I have a pretty picture you see above!

Once the salmon is done, place the fillet in the center of the cucumbers and drizzle with some of the vinaigrette. Dig in!

To make the vinaigrette (mine is a quartered version of one found in Paula Deen's book):

• 1.5 oz olive oil
• 1.5 oz canola oil
• 1 oz red wine vinegar (I didn't have any so I used apple cider vinegar)
• 2 TBS Dijon mustard (more or less to taste)
• A little less than a tablespoon of lime juice
• A little less than a tablespoon of soy sauce
• Pinch of dried thyme
• Pinch of dried basil
• Pinch of dried rosemary
• Couple pinches of dried parsley
• Pinch of salt
• Pinch of pepper
• Random dumping of garlic powder to taste (I was supposed to use crushed garlic, again, none on hand)
  

Whisk everything together. Yay it's done!