Grilled Salmon with Cucumber‑Plum Salad

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The combination of cucumbers and plums gives this dish a perfect balance with the smoky grilled flavor of the salmon.

  • PREP TIME: 15 minutes

  • TOTAL TIME: 30 minutes

  • SERVINGS: 4

INGREDIENTS

  • MARINADE

  • 2 teaspoons vegetable oil

  • 1 teaspoon light brown sugar

  • 1 tablespoon soy sauce

  • ¼ teaspoon 5 spice powder

  • 1 teaspoon finely grated fresh ginger

  • 4 6-8 ounce skinless salmon filets

  • SALAD

  • ½ English cucumber

  • 2 plums, thinly sliced

  • 2 tablespoons seasoned rice vinegar (or ume plum vinegar)

  • Pea shoots, for garnish

PREPARATION

  1. In a large shallow dish, mix the marinade ingredients and coat the salmon with it. This can be done just before grilling, or up to one hour before. Refrigerate while marinating.

  2. Heat a charcoal or gas grill until medium hot. Lightly oil the grill with tongs holding paper towels dipped in oil. Grill salmon 4 to 6 minutes on each side.

  3. Slice cucumber lengthwise and scoop out the seeds. Thinly slice crosswise. You should have about 2 cups. Combine with plums and vinegar. Place a salmon filet on each of 4 plates and top with the cucumber salad. Garnish with pea shoots, if desired.

Kris Mae Weisssalads, salad, grilled salmon, Grilled Salmon with Cucumber‑Plum Salad, lunch, dinner