Grilled Sesame Salmon
- Ready In:
- 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
- 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.
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