Grilled Salmon With Smashed Cucumber Date Salad Recipes

DIJON-BAKED SALMON WITH DATE AND APPLE SALAD

Steps:

• For the salmon: Preheat the oven to 300 degrees F.
• Brush a 9-by-13-inch baking dish with a thin coating of butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets in the baking dish skinned-side down and sprinkle with salt and pepper.
• Whisk together the 2 tablespoons butter, Dijon mustard, parsley, white wine, lemon juice and 1/2 teaspoon salt in a small bowl. Spoon the mixture evenly over the top of the salmon. Bake to the desired doneness, about 14 minutes for medium-rare (cook longer for thicker fillets).
• For the salad: Meanwhile, bring the white wine to a boil in a small saucepan over medium-high heat. Immediately remove from the heat, stir in the dates and set aside. Whisk together the mint, Dijon mustard and lemon juice in a large bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.
• Wrap the cucumber in a clean kitchen towel, set on a cutting board and smash with the heel of your hand. Unwrap the cucumber and slice crosswise into 1/2-inch pieces. Add the cucumber to the bowl with the dressing and sprinkle with a little salt (don't toss with the dressing yet). Let the cucumbers sit for 5 minutes before adding the date mixture, apples and pine nuts. Toss to evenly combine. Season with salt and pepper to taste. Serve with the salmon.

CUCUMBER SALAD WITH SMOKED SALMON

Steps:

• In a large salad bowl, stir together the yogurt, sour cream, lemon juice, dill, capers, shallot, and white vinegar until smooth. Season to taste with salt and pepper. Lightly toss cucumbers and tomatoes in the dressing until coated, and very gently stir in the smoked salmon. Refrigerate until serving time.

GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD

Steps:

• To prepare the salmon:
• 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.
• Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
• Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.

GRILLED SALMON WITH CUCUMBER SALAD (AUSTRALIA)

Steps:

• Leave skin on the salmon & place it in a shallow dish.
• In a small bowl, blend together the garlic, coriander, mustard, ketchup, Tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. Pour marinade over the salmon & leave it in the refrigerator for 24 hours.
• Peel cucumbers, then slice thinly. Place in a colander & sprinkle with salt, then let stand for 1 hour.
• Heat grill or barbecue.
• Gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. Stir in the yogurt.
• Grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks.
• Best served hot, with new potatoes & the cucumber salad.

GRILLED SALMON WITH SMASHED CUCUMBER-DATE SALAD

Steps:

• Salmon: Prepare a medium-hot grill. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper. Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.) Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently. Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare. Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.