Grilled Salmon with Cucumber Tomato Salad and Sherry Vinaigrette

  • Yield: 4 servings


For the salmon:
1 1/2pounds salmon, cut into 4 (6-ounce) portions
1teaspoon coarse salt
1/2teaspoon freshly ground black pepper
1teaspoon herbs de Provence
2tablespoons olive oil (for oiling grill and salmon filets)
For the salad:
1/4cup sherry vinegar (substitute cider vinegar if necessary)
1tablespoon Dijon mustard
1teaspoon raw sugar
2tablespoons diced chives
1tablespoon diced shallots
3/4cup olive oil
1 cucumber, seeds removed, cut into julienne or matchstick slices
1 ripe tomato, core and seeds removed, cut into julienne or matchstick slices
1cup alfalfa or bean sprouts (as garnish)
1/2teaspoon coarse salt
1/2teaspoon freshly ground black pepper


  1. Preheat grill to medium-high and season with oil.
  2. Pat salmon filets dry and season with salt, pepper and herbs de Provence (or your favorite spice blend).
  3. Place salmon, skin side down, onto preheated grill and cook for 1 minute.
  4. Carefully slide grill spatula between salmon and skin and flip, leaving skin “stuck” to grill grates.  Remove skin with tongs and discard. (This is the easiest way to remove the skin from the salmon!) Cook 1 minute then turn salmon filets 90 degrees to create the “X” grill mark.  Cook one minute more, season and oil the second (skin) side, then flip over to reveal your gorgeous grill marks.
  5. Finish cooking to desired doneness, 1 to 3 minutes more.  Remove from the grill and let rest for at least 5 minutes while preparing the salad and dressing.
  6. For the dressing, combine vinegar, mustard, sugar, salt, pepper, chives and shallots in a small bowl.  Mix well.  Drizzle olive oil into dressing while whisking.  Toss a potion of the prepared dressing with the cut cucumber and tomato, a portion with the sprouts and reserve what remains to drizzle over the grilled salmon filets.
  7. To plate, place a small mound of salad on the plate, top with salmon and sprouts, drizzle dressing around and garnish with remaining chives.