Broiled Salmon with Cucumber, Radish Salad

May 9, 2010 / By Foodland

Broiled Salmon with Cucumber, Radish Salad

Healthy, but oh so tasty too!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 2 Servings


  • Salmon
  • 2 salmon fillets, 4 oz.
  • 1 pinch salt and pepper
  • 1 teaspoon olive oil
  • 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 tablespoons extra virgin olive oil
  • 1 pinch salt and pepper


  1. Preheat the broiler.
  2. Place the salmon fillets on a foil lined oven pan.
  3. Season with salt and pepper and drizzle with olive oil.
  4. Place the salmon on an oven rack 6" below the broiler element.
  5. Cook for 6 minutes.
  6. Remove from the oven and set aside.
  1. Prepare the vegetables and herbs.
  2. In a bowl, whisk together vinegar (or lime juice), oil, and salt and pepper to taste.
  3. Combine all vegetable (except avocado) and herbs with the dressing.
  4. Divide the salad between 2 salad plates, making a nest.
  5. Place the salmon over the salad.
  6. Finish the salmon with slices of avocado placed neatly on top of the salmon.
  7. Note: You may also finish the salad with extra herbs, crumbled feta or blue cheese.
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