Grilled salmon with cucumber and date salad

Votes: 1

Time: 55 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 546, total fat 33 G., saturated fats 4.5 G., proteins 45 G., carbohydrates 22 G., fiber 3 G., cholesterol 110 mg, sodium 437 mg, sugar 17 G.

This salmon fillet recipe yields a delicious, juicy, and beautiful finish. For an impressive presentation, it's first butterflyed into a boneless steak. It looks very presentable. The fish is grilled for just a minute on each side, just enough to create crispy grill marks, and then finished in the oven. This cooking method preserves the maximum amount of nutrients in the tender salmon. It's served with a refreshing salad of cucumbers, fennel, and dates with walnuts. Its juiciness and contrasting flavors perfectly complement the fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fried salmon

1 salmon fillet with skin weighing 1 kg (2.3 lb) (center cut), cut into 6 equal pieces
2 tbsp. l. olive oil
1 teaspoon coarse salt
0.5 tsp ground black pepper

Cucumber and Date Salad

2 greenhouse cucumbers, seeded and peeled, cut into 8 pieces
3/4 cup thinly sliced fennel root, reserving the fluffy greens for serving
6 pitted dates, thinly sliced
1/3 cup coarsely chopped walnuts
2 tbsp chopped chives
2 tbsp freshly squeezed lemon juice (half a large lemon)
6 tablespoons fruit-flavored olive oil
Medium grain sea salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the fish:

Preheat an outdoor charcoal grill (or grill the salmon at home in a grill pan); the coals should be moderately hot, and the grate should be about 6 inches away. Place the salmon fillets on a cutting board, skin side down. Cut down the center of each piece along the center seam. Cut through the flesh, being careful not to cut the skin. Separate the fish flesh at the cut, flattening the fillets and placing them skin side down. Fold each fillet into a horseshoe shape, folding it in opposite directions to resemble a boneless salmon steak. Lightly brush both sides of each piece of fish with olive oil and sprinkle with coarse salt and black pepper.
Grill the salmon until the fish is firm and grill marks appear, about 2.5 minutes per side and about 1.5 minutes per side. Rotate each piece a quarter turn (90 degrees) and grill until grill marks appear, no longer than 1 minute. Flip the fillets and repeat until grill marks appear on the other side. Remove the fish from the grill and set aside. The salmon can be grilled up to 1 hour before serving.

Prepare the salad:

Wrap the cucumber pieces in a clean linen napkin or towel, then crush them firmly with your hands to release the juices. Transfer the chopped cucumbers to a cutting board and then roughly chop. Place the cucumbers, sliced fennel, dates, walnuts, onion, and some fennel greens in a salad bowl and toss gently.
Finish cooking the salmon and dress the salad:

Preheat oven to 350°F (175°C). Place salmon fillets on a baking sheet, lightly brush each with olive oil, and bake for 3.5 minutes for medium-rare.
Meanwhile, dress the cucumber salad with lemon juice and 4 tablespoons of fruity olive oil. Season with sea salt and black pepper. Toss briefly, then divide evenly among 6 plates. Top each serving of salad with a piece of grilled salmon. Drizzle with olive oil, garnish each serving with fennel fronds, and serve.