It’s officially grilling season! Kick it off with this inspired spin on grilled salmon.
Iron Chef Zakarian is up to his old tricks with this simple yet delicious grille salmon with date and cucumber salad.
Chef Zakarian claims this salmon salad dish will convert even the strictest of salmon haters—and we have to agree!
Try this out for yourself now that grilling season has officially started. It’s simple, light, and easy to make.
First, Geoffrey starts by preparing the salmon for the grill. It’s up to you if you want to follow his butterflying technique; you can also just cut the salmon filets like usual and grill. I do agree that 5-6 ounces of salmon is a perfect serving, though.
While the salmon is out reaching room temperature, prepare the cucumber date salad. It’s really quite simple once you’ve chopped everything up.
Peel seedless cucumbers and cut into large bite-sized pieces. Add chopped medjool dates, walnuts, chives, and finely sliced fennel. Combine that with the “dressing” of lemon juice, olive oil, salt, and pepper. Mix it thoroughly and set aside.
Grill up the salmon outside and then serve it up! A crisp white wine like a Sauvignon Blanc would work great with this almost-summertime meal.
