This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining.
To test for doneness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard.
17 g total fat (3 g sat)
75 mg cholesterol
12 g carbohydrate
31 g protein
3 g fiber
2,011 mg sodium
- 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
- 1 tablespoon salt, plus additional to taste
- 4 tablespoons rice vinegar, divided
- 2 tablespoons fresh lime juice, divided
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons tahini or smooth, natural peanut butter
- 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh ginger
- 4 salmon fillets (about 5 ounces each)
- 1/2 small red onion, very thinly sliced
- 6 cups baby arugula or salad greens
- Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
- To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
- Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
- Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
- Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.