Grilled Salmon With Cucumber Vinaigrette
Published September 9, 1997
- Total Time
- 20 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 large cucumber
1 small sweet onion to yield ⅔ cup diced in ¼-inch cubes
½ cup sushi vinegar
½ cup mirin (sweet rice wine)
A few sprigs cilantro to yield 1 ½ tablespoons, finely chopped
1 tablespoon lemon juice
Enough fresh or frozen ginger for 1 teaspoon, finely chopped
1 pound salmon fillet
Nutritional analysis per serving (3 servings)
14 grams carbs; 83 milligrams cholesterol; 424 calories; 6 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 1 gram fiber; 102 milligrams sodium; 33 grams protein; 6 grams sugar
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.
Powered by
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