Recipe: Grilled Salmon with Cucumber Salad
Updated: May 25
Seventy and sunny days are here, which in my world means it's grilling season! 🌞
Here's a simple, refreshing recipe, that is packed with protein, to get your day started (I love firing up the grill on a weekend morning) or a light way to end your spring/summer day.
This Grilled Salmon with Cucumber Salad Recipe is from Dr. Hyman's blog. Side note, I prefer to use kale or spinach in place of endive in the salad. However, you decide to make it, I hope you enjoy this meal!
1⁄4 cup apple cider vinegar
1 tablespoon caraway seeds
1 tablespoon yellow mustard seeds
3/4 teaspoon sea salt
1/4 teaspoon, plus a pinch freshly ground black pepper
2 large seedless cucumbers, thinly sliced
4 (6-ounce) boneless, skin-on wild salmon fillets
5 1⁄2 ounces baby arugula
1 Belgian endive, thinly sliced
1⁄2 cup chopped fresh dill, plus more for garnish
1 tablespoon almond oil or extra-virgin olive oil
grated zest and juice of 1 lemon
Combine the vinegar, caraway seeds, mustard seeds, 1⁄2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.
Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1⁄4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout, about 4 more minutes.
While the salmon cooks, toss the arugula, endive, dill and oil with the cucumber mixture.
Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice and dill. Serve immediately.