Broiled Salmon with Cucumber, Radish Salad
Summary
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Ingredients
header
Salmon 2
salmon fillets, 4 oz. 1 pinch
salt and pepper 1 teaspoon
olive oil header
Salad 1
cucumber, peeled in alternating stripes, sliced in half lengthwise and cut into 1/4" bias slices 3
radish, washed and cut into thin slices 1 cup
fresh grape tomatoes, halved or vine ripened tomatoes, diced 1
chive or scallion 3
fresh basil leaves, sliced into strips 1
firm, ripe hass avocado, peeled and cut into slices or cubes 2 teaspoons
champagne vinegar, red wine vinegar or fresh lime juice, to taste 1 1⁄2 tablespoon
extra virgin olive oil 1 pinch
salt and pepperInstructions
Salmon
- Preheat the broiler.
- Place the salmon fillets on a foil lined oven pan.
- Season with salt and pepper and drizzle with olive oil.
- Place the salmon on an oven rack 6" below the broiler element.
- Cook for 6 minutes.
- Remove from the oven and set aside.
Salad
- Prepare the vegetables and herbs.
- In a bowl, whisk together vinegar (or lime juice), oil, and salt and pepper to taste.
- Combine all vegetable (except avocado) and herbs with the dressing.
- Divide the salad between 2 salad plates, making a nest.
- Place the salmon over the salad.
- Finish the salmon with slices of avocado placed neatly on top of the salmon.
- Note: You may also finish the salad with extra herbs, crumbled feta or blue cheese.
