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Try SavoraGrilled Cedar Plank Salmon Salad with Pickled Cucumber
This recipe combines the smoky flavor of cedar-plank grilled salmon with the refreshing crunch of pickled cucumber and the slight bitterness of mixed greens. It's a healthy and delicious meal perfect for a summer evening.
Ingredients
- Salmon fillet1.5 lbs
- each Cedar plank1
- Mixed greens6 oz
- Cucumber1 medium
- Rice vinegar1/4 cup
- Sugar2 tablespoons
- Salt1/2 teaspoon
- Dill2 tablespoons
- Olive oil2 tablespoons
- Black pepper1/4 teaspoon
- each Lemon1
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Learn MoreMethod
Soak the cedar plank in water for at least 2 hours, or preferably overnight. This prevents it from catching fire on the grill.
Prepare the pickled cucumber: Thinly slice the cucumber. In a small bowl, combine rice vinegar, sugar, salt, and dill. Add the cucumber slices and toss to coat. Refrigerate for at least 30 minutes, or up to a few hours.
Preheat your grill to medium heat (about 350-400°F).
Remove the cedar plank from the water and place it on the grill. Let it heat up for about 5-10 minutes, or until it starts to smoke slightly.
Place the salmon fillet skin-side down on the cedar plank. Season with salt, pepper, and a squeeze of lemon juice.
Close the grill lid and cook for 15-20 minutes, or until the salmon is cooked to medium-rare (internal temperature of 125-130°F). The cooking time will vary depending on the thickness of the fillet.
While the salmon is grilling, prepare the salad greens. Toss with olive oil, salt, pepper, and lemon juice.
Once the salmon is cooked, remove it from the grill and let it rest for a few minutes.
Flake the salmon over the bed of mixed greens. Top with the pickled cucumber and a drizzle of the pickling liquid.
Serve immediately and enjoy!
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