Grilled Salmon With Cucumber Vinaigrette
- Total Time
- 20 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1large cucumber
- 1small sweet onion to yield ⅔ cup diced in ¼-inch cubes
- ½cup sushi vinegar
- ½cup mirin (sweet rice wine)
- A few sprigs cilantro to yield 1½ tablespoons, finely chopped
- 1tablespoon lemon juice
- Enough fresh or frozen ginger for 1 teaspoon, finely chopped
- 1pound salmon fillet
Nutritional analysis per serving (3 servings)
424 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 33 grams protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub the cucumber, but do not peel it. Cut off the ends, and cut the cucumber in half. Seed, and dice into ½ inch cubes.
- Step 2
Chop the onion, and combine all the ingredients except the salmon in a food processor. Process until coarsely pureed. Refrigerate while preparing the salmon.
- Step 3
Prepare stove-top grill. Grill the salmon, following the Canadian rule: measure at the thickest part and grill 8 to 10 minutes to the inch.
- Step 4
Serve with the cucumber vinaigrette.
Private Notes
Comments
I have to agree with KW Frankly (also hi mom) the vinaigrette made as written is awesome served over a cucumber/avocado salad with sushi rice and salmon. I didn’t try it alone on the salmon.
The vinaigrette is delicious, but not alone with the salmon. Grill the salmon and serve with plain sushi rice and a cucumber and avocado salad including lots of vinaigrette.
I only gave this a 3 star as we loved the cucumber vinaigrette but we didn’t care for it with the salmon
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