GRILLED SALMON WITH CUCUMBER SALAD

PG tested

This salmon recipe shines in its simplicity. I cooked it on a charcoal grill, but the recipe also is suitable for planking. It can be made with either the skin on or removed. Chef Todd Cassell recommends slicing the cucumber with a mandolin to get it super thin. For cucumber salad

1 English cucumber, thinly sliced about 1/16inch thick

1 shallot, thinly sliced in half moons about 1/16inch thick

¼ cup apple cider vinegar

¼ cup extra-virgin olive oil

½ teaspoon crushed red pepper Pinch of kosher salt Pinch of black pepper For salmon

2 4-6 ounce salmon filets (skin on or off)

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 lemon, sliced into wedges or rounds, for serving

Make cucumber salad:

Place sliced cucumber and shallot in a mixing bowl. Add vinegar, olive oil, red pepper flakes, salt and pepper, and toss cucumbers and shallots until thoroughly coated. Cover with plastic wrap and place in refrigerator for 30 minutes.

Light grill and set to medium high heat. Pat salmon filets dry with a towel to remove any moisture.

Rub salmon on both sides with extra-virgin olive oil. On the non-skin side, coat liberally with salt and pepper.

Place salmon on grill skin side up. Allow to cook for 2-3 minutes or until the sides start to turn pink one-third of the way.

Using a spatula, lightly lift the fish, making sure it doesn’t stick to the grill, and rotate it 45 degrees. Once the salmon turns pink half-way up the side, flip it skin side down and cook for another 2-3 minutes.

Remove to the center of a plate with skin side down.

Remove cucumber salad from refrigerator and drain off excess liquid. Place the salad on top of the salmon and enjoy.

Serves 2.