Grilled salmon with cucumber salad and dates

Salmon fillet according to this recipe is very tasty, juicy and beautiful. For a spectacular presentation, it is first cut out by a butterfly and turns into a boneless fish steak. It looks very presentable. On the grill, the fish is fried in just a minute with each hand, only to appear fry strips from the grill, and then brought to readiness in the oven. With this method cooking in tender salmon, maximum useful substances. And to her side comes a refreshing cucumber salad, fennel and dates with the addition of walnuts. His juiciness and the combination of contrasting flavors perfectly complements the fish. value of one serving: (total 6) Calories 546, total fat 33 g., saturated fats, proteins 45 g, carbohydrates 22 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Time: 55 min Difficulty: medium Servings: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Fried salmon

• 1 salmon filet with skin weighing 1 kg. (central tenderloin) cut into 6 equal pieces
• 2 tbsp. l olive oil
• 1 tsp coarse salt
• 0.5 tsp ground black pepper

Cucumber Salad with Dates

• 2 greenhouse cucumbers without seeds, peeled and cut into 8 pieces
• 3/4 Art. thinly chopped fennel root, fluffy greens set aside for filing
• 6 pitted dates, thinly sliced
• 1/3 Art. coarsely chopped walnuts
• 2 tbsp. l chopped chives
• 2 tbsp. l freshly squeezed lemon juice (half large lemon)
• 6 tbsp. l fruit-flavored olive oil
• Medium Sea Salt

Recipes with similar ingredients: salmon, black pepper, cucumbers, fennel onion, dates, walnuts, chives, lemon juice

Recipe preparation:

1. Cook the fish:

   Heat a street charcoal grill (or fry salmon at home on grill pan); the coals should be moderately hot and the grill should be located about 15 cm from them. Put the salmon filet on a cutting board, skin down. Cut the center of each piece along the central seam. Cut the flesh without touching the skin. Separate the fish flesh at the cut by flattening the fillet and laying it peel down. Fold each horseshoe-shaped filet by folding it into different sides to resemble boneless salmon steak. Lightly grease each piece of fish on both sides with olive oil and sprinkle with coarse salt and black pepper.

2. Fry salmon until the fish is strong and appears marks from the grate, about 2.5 minutes on one side and about 1.5 minutes on the other hand. Turn each piece a quarter turn (90 degrees) and fry until marks appear in the form mesh, no longer than 1 minute. Turn the fillet over and repeat the same until a fry mesh appears on the back. Remove the fish from the grill and set aside. Salmon can be grilled for 1 hour before serving.

3. Make a salad:

   Wrap the pieces of cucumber in a clean linen napkin or towel, and then break them up, pressing firmly with your hands to release the juices. Put chopped cucumbers on a cutting board, and then coarsely chop it up. Put cucumbers, chopped fennel, dates in a salad bowl, walnuts, onions and some green fennel and gently mix.

4. Finish cooking salmon and season salad:

   Preheat the oven to 175 ° C. Place the salmon fillet on a baking sheet, lightly grease each with olive oil and bake for 3.5 minutes to low heat.

5. Meanwhile, season cucumber salad with lemon juice and 4 tbsp. l fruit olive oil. Then sprinkle with sea salt and black pepper. Stir a little and then evenly spread over 6 plates. On top of each serving of salad, put a piece grilled salmon. Drizzle a little olive oil, garnish each serving with fennel and serve.