Grilled Sesame Salmon

Name: Grilled Sesame Salmon
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced; 1 tablespoon salt, plus additional to taste; 4 tablespoons rice vinegar, divided; 2 tablespoons fresh lime juice, divided; 2 tablespoons reduced sodium soy sauce; 2 tablespoons tahini or 2 tablespoons smooth natural-style peanut butter; 1 tablespoon toasted sesame oil, divided; 1 teaspoon toasted sesame oil, divided; 1 garlic clove, chopped; 1 teaspoon fresh ginger, chopped; 4 salmon fillets (about 5 ounces each); 1/2 small red onion, very thinly sliced; 6 cups baby arugula

Be the first to review this recipe

Recipe by WendyMaq

From The South Beach Diet online. This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining. (Phase 1) Tip: To test for done-ness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1

tablespoon salt, plus additional to taste
4

tablespoons rice vinegar, divided
2

tablespoons fresh lime juice, divided
2

tablespoons reduced sodium soy sauce
2

tablespoons tahini or 2 tablespoons smooth natural-style peanut butter
1

tablespoon toasted sesame oil, divided
1

teaspoon toasted sesame oil, divided
1

garlic clove, chopped
1

teaspoon fresh ginger, chopped
4

salmon fillets (about 5 ounces each)
¹⁄₂

small red onion, very thinly sliced
6

cups baby arugula

DIRECTIONS

1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

Submit a Recipe Correction