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Grilled Salmon With Cucumber Salad
Serves 4 | Prep Time: 5 minutes | Cook Time: 10 minutes
A simple salmon dish courtesy of the Cleveland Clinic.
Ingredients
- 1/4 cup apple cider vinegar
- 1 tablespoon caraway seeds
- 1 tablespoon yellow mustard seeds
- 3/4 teaspoon sea salt
- Kosher salt and freshly ground black pepper to taste
- 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
Chef Tips
If you don’t carry caraway or mustard seeds in your pantry it’s ok. Perhaps you coriander seeds or celery seed.
Preparation
Step 1
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.
Step 2
Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Season the flesh side of the salmon fillets with 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.
Step 3
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.
