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Grilled Salmon with Smashed Cucumber-Date Salad (Geoffrey Zakarian) Recipe

Grilled Salmon with Smashed Cucumber-Date Salad (Geoffrey Zakarian) Recipe

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Grilled Salmon with Smashed Cucumber-Date Salad (Geoffrey Zakarian)

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Ingredients:

Serving

1 2 1/2- lb center-cut skin-on salmon
2 tbsp extra-virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 english ( hothouse) seedless cucumbers, peeled and cut into 8 pieces
3/4 cup finely sliced fennel , feathery fronds reserved for the garnish
6 medjool dates, pitted and cut in slivers
1/3 cup coarsely chopped walnuts
2 tbsp minced fresh chives
2 tbsp fresh lemon juice
6 tbsp fruity olive oil ( preferably from spain)
medium- coarse sea salt (preferably maldon from england)
fresh ground black pepper

Directions:

Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. 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. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. 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 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	631.44 Kcal (2644 kJ)
Calories from fat	360.52 Kcal
		% Daily Value*
Total Fat	40.06g	62%
Cholesterol	105.59mg	35%
Sodium	615.61mg	26%
Potassium	294.15mg	6%
Total Carbs	29.63g	10%
Sugars	16.46g	66%
Dietary Fiber	3.52g	14%
Protein	44.01g	88%
Vitamin C	4mg	7%
Iron	2.3mg	13%
Calcium	60.8mg	6%

Amount Per 100 g
Calories	228.34 Kcal (956 kJ)
Calories from fat	130.37 Kcal
		% Daily Value*
Total Fat	14.49g	62%
Cholesterol	38.18mg	35%
Sodium	222.61mg	26%
Potassium	106.37mg	6%
Total Carbs	10.71g	10%
Sugars	5.95g	66%
Dietary Fiber	1.27g	14%
Protein	15.92g	88%
Vitamin C	1.4mg	7%
Iron	0.8mg	13%
Calcium	22mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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