Grilled Salmon with Cucumber Tomato Salad Recipe
This Grilled Salmon with Cucumber Tomato Salad is a light, refreshing, and healthy dish, perfect for a summer meal or when you’re craving something flavorful yet easy to prepare. The salmon is perfectly grilled, with a crispy skin and tender flesh, and it’s served alongside a vibrant cucumber tomato salad tossed in a zesty vinaigrette. This dish is not only delicious but also packed with nutrients, making it a great choice for a balanced meal.
Ingredients:
For the grilled salmon:
4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
1 tbsp lemon juice (fresh)
1 tsp garlic powder
1 tsp dried thyme (or fresh, finely chopped)
Salt and pepper, to taste
For the cucumber tomato salad:
2 cups cherry tomatoes, halved
1 cucumber, sliced into thin rounds (or halved and sliced if large)
1/4 red onion, thinly sliced
1 tbsp fresh dill (optional, for garnish)
1 tbsp fresh parsley, chopped (optional, for garnish)
For the vinaigrette:
2 tbsp olive oil
1 tbsp red wine vinegar (or white wine vinegar)
1 tsp Dijon mustard
1/2 tsp honey (optional, for a touch of sweetness)
1/2 tsp dried oregano
Salt and pepper, to taste
Instructions:
1. Prepare the grilled salmon:
Preheat your grill to medium-high heat.
In a small bowl, combine olive oil, lemon juice, garlic powder, dried thyme, salt, and pepper.
Pat the salmon fillets dry with paper towels and brush both sides with the olive oil mixture. Let them marinate for 10-15 minutes if possible.
Place the salmon fillets, skin-side down, on the preheated grill. Grill the salmon for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
Once cooked, remove from the grill and let the salmon rest while you prepare the salad.
2. Make the cucumber tomato salad:
In a large bowl, combine the halved cherry tomatoes, sliced cucumber, and red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), oregano, salt, and pepper until the dressing is emulsified.
Pour the vinaigrette over the salad and toss gently to coat the vegetables evenly.
3. Serve:
Plate the grilled salmon fillets and serve alongside the cucumber tomato salad.
Garnish with fresh dill and parsley for added color and flavor.
Serve immediately while the salmon is still warm.
Nutritional Information (per serving, assuming 4 servings):
Calories: 380
Protein: 35g
Carbohydrates: 8g
Fat: 25g
Saturated Fat: 4g
Fiber: 2g
Sugar: 5g
Cholesterol: 75mg
Sodium: 200mg
Vitamin A: 5% DV
Vitamin C: 20% DV
Calcium: 4% DV
Iron: 10% DV
Note: Nutritional values are approximate and can vary based on specific ingredients used.
:
Salmon: You can use either skin-on or skinless salmon fillets, but skin-on salmon tends to stay juicier and crisp up nicely on the grill. If you prefer a milder flavor, opt for a different fish like trout or tilapia.
Grill Tips: If you’re using a grill with grates, consider using a fish grilling basket to prevent the salmon from falling apart. Alternatively, you can cook the salmon on a well-oiled grill pan or in a broiler if you don’t have access to an outdoor grill.
Vinaigrette Adjustments: Feel free to adjust the sweetness of the vinaigrette by adding more or less honey to taste. You can also use balsamic vinegar for a richer flavor profile.
Vegetables: You can add other vegetables to the salad like bell peppers, radishes, or avocado for additional texture and flavor.
Make-Ahead: The cucumber tomato salad can be prepared ahead of time and stored in the refrigerator for up to 2 hours before serving. However, it’s best to add the vinaigrette just before serving to keep the veggies crisp.
Serving Suggestions: This dish pairs perfectly with a side of quinoa, couscous, or roasted potatoes for a more filling meal.
FAQs:
1. Can I bake the salmon instead of grilling it?
Yes, you can bake the salmon at 400°F (200°C) for about 12-15 minutes, depending on the thickness of the fillets. The salmon should easily flake with a fork when done.
2. Can I use a different salad dressing?
Absolutely! If you prefer a creamy dressing, you can use a yogurt-based dressing or a tahini dressing. A balsamic vinaigrette would also complement the grilled salmon nicely.
3. Can I substitute the cucumber in the salad?
Yes, if you’re not a fan of cucumbers, you can use zucchini (raw, thinly sliced) or even a mix of leafy greens such as arugula or spinach for the base of the salad.
4. How can I make the salad spicier?
If you enjoy a bit of heat, you can add a pinch of red pepper flakes to the salad dressing or incorporate finely chopped jalapeños into the salad.
Total Time:
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
This Grilled Salmon with Cucumber Tomato Salad is a fantastic meal that is as nutritiou
s as it is delicious. The fresh and tangy salad complements the smoky, savory salmon perfectly, making it a great dish for a light summer dinner or a healthy weeknight option.