|
| |
| Salmon With Smashed Cucumber-Date Salad |
| Time: 40 minutes, plus optional resting |
| 1 2 1/2-pound center-cut Atlantic salmon fillet, with skin |
| 6 tablespoons fruity extra virgin olive oil, preferably Spanish |
| Medium-coarse sea salt, preferably Maldon from England |
| Freshly ground black pepper |
| 2 English cucumbers, peeled and cut in 8 equal pieces |
| 3/8 cup finely sliced fennel bulb |
| 6 medjool dates, pitted and cut in slivers |
| 1/3 cup coarsely chopped walnuts |
| 2 tablespoons minced chives |
| 2 tablespoons lemon juice |
| About 20 small sprigs fennel fronds. |
| 1. Place salmon on cutting board, skin side up. Cutting straight down through skin, divide fish into |
| 6 equal portions, each about 2 by 6 inches. Turn each piece over, and cut down through center |
| lengthwise; do not cut through skin. Pieces should lie open like a book. Keeping fish flat, gently |
| push long sides toward center seam so that each piece looks like a boneless salmon steak. Use |
| about a teaspoon of oil to brush fish pieces lightly on both sides. Season with salt and pepper. |
| 2. Roll cucumber pieces loosely in a clean linen napkin, and smash repeatedly with fist. Transfer |
| to cutting board. Coarsely chop cucumber. Transfer to mixing bowl. Add fennel, dates, walnuts and |
| 3. Heat grill or grill pan until very hot. Place fish on grill, sear briefly, less than a minute. Give each |
| piece a quarter-turn to make crisscross markings, and turn fish over. Repeat. Fish will be barely |
| cooked. Transfer fish to baking pan large enough to hold pieces without touching. Brush tops with |
| a little oil. Fish can wait up to 1 hour before final cooking and serving. |
| 4. Heat oven to 350 degrees. Shortly before serving, place pan in oven, and bake 3 1/2 minutes. |
| 5. Toss cucumber salad with 4 tablespoons olive oil and the lemon juice. Season with salt and |
| pepper. Divide among six plates. Place a fish fillet on top of salad at a slight angle on each, and |
| brush with a little remaining oil. Drizzle rest of oil around fish and salad, and scatter with fennel |
| info@barringtonsoftware.com |
F | |
|
Barrington
Software Incorporated