Grilled Salmon with Cucumber-Mint Relish

Grilled Salmon with Cucumber-Mint Relish

When I was young, there were quite a few days when I did my absolute best to convince my mom that I was sick so I wouldn’t have to go to school. I would run up to her room and tell her to feel my forehead to check for a fever. She would play along, but always replied with “cool as a cucumber.” I always wondered where that saying came from. So, I did a little research. I learned that the average internal temperature of a cucumber is somewhere around twenty degrees cooler than the temperature outside. Hence, cool as a cucumber.

I love using cucumbers as a garnish for all kinds of meats. This is particularly great during the summertime. Sometimes it gets so hot that I am not even hungry by the time dinner rolls around. The heat seems to suck all of the energy out of me. A perfect light summer meal uses cucumber to compliment the star ingredient – salmon. I love to grill salmon fillets and top them with a cool cucumber relish. I also add some tomato and fresh mint to the relish.

Buttery grilled salmon topped with a cool, summery cucumber mint relish

Prep time
15 mins

Cook time
15 mins

Total time
30 mins

Yield
Serves 4

Ingredients

  • ½ hothouse cucumber, peeled, seeded, and diced
  • ½ cup cherry tomatoes, quartered
  • ¼ red onion, minced
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar
  • 2 tablespoons + 2 teaspoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6 ounce) center-cut salmon fillets

Directions

1. Toss together the cucumber, tomatoes, onion, mint, honey, vinegar, and 2 teaspoons of olive oil in a small bowl to combine. Season with salt and pepper, to taste. Cover and chill in the refrigerator.

2. Place a grill pan over medium-high heat. Drizzle the salmon with the remaining 2 tablespoons of olive oil and season with salt and pepper. Cook for 6 to 8 minutes per side, until the fish is cooked through and flakes easily. Transfer the fillets to plates and top each with a spoonful of the relish.

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