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Grilled Salmon & Marinated Cucumber Salad

Source of Recipe


Adapted from Sublime Smoke






List of Ingredients



• -- Salmon --
  
• 1-lb. salmon fillet
  
• 2 Tbsp dry sherry
  
• 2 tsp canola or peanut oil
  
• 1 Tbsp minced fresh gingerroot
  
• 1/4 tsp crushed red pepper flakes
  
• .
  
• -- Salad --
  
• 1 large cucumber
  
• 1/4 cup rice vinegar
  
• 1 Tbsp soy sauce
  
• 2 tsp sugar
  
• 2 tsp sesame oil
  
• 6 cups cleaned and stemmed spinach leaves
  
• 1 Tbsp sesame seeds
  
• .
  
• -- Dressing --
  
• 1 Tbsp canola or peanut oil
  
• 1 Tbsp rice vinegar
  
• 1 tsp peeled and finely minced fresh gingerroot
  
• 1 tsp soy sauce
  
• 1/2 tsp sugar
  
• 1/4 tsp crushed red pepper flakes
  
• 2 tsp black bean-garlic sauce
  
• Freshly ground black pepper
  






Instructions



1. To prepare the salmon: Put the salmon into a glass pan. Combine the sherry, oil, ginger and pepper flakes; pour over the salmon and marinate in the refrigerator 1 hour. (Longer marination will break down the salmon and make it mushy.)
   
   
2. To prepare the cucumber salad: Peel the cucumber and cut in half lengthwise. Scoop out the seeds with a spoon. Cut into thin slices and put into a bowl. In a small jar, combine the rice vinegar, soy sauce, sugar and sesame oil, shaking well to blend. Pour over the cucumbers and marinate for about an hour in the refrigerator.
   
   
3. To prepare the dressing: In a small jar, combine the oil, rice vinegar, ginger, soy sauce, sugar, crushed red pepper, black bean-garlic sauce and some freshly ground black pepper. Refrigerate until ready to serve.
   
   
4. To finish the salad: Remove the salmon from the marinade; discard marinade. Place the salmon, skin side down, on an oiled sheet of aluminum foil. Grill over indirect, medium coals until cooked through, about 12 to 14 minutes per inch of thickness. (The salmon can also be baked in a preheated 450-degree oven 12 minutes per inch of thickness, or until cooked through.) Remove from the heat, cool for a few minutes, and separate into large flakes.
   
   Drain the cucumbers. Toss the spinach with about 2 tablespoons of the dressing and the sesame seeds. Put on a serving dish. Top with the cucumbers and salmon, drizzle with the dressing and serve.
   
   Makes 4 servings.