Grilled salmon with cucumber and date salad

Ingredients:

Fried salmon

• 1 salmon fillet with skin weighing 1 kg (2.3 lb) (center cut), cut into 6 equal pieces
• 2 tbsp. l. olive oil
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper

Cucumber and Date Salad

• 2 greenhouse cucumbers, seeded and peeled, cut into 8 pieces
• 3/4 cup thinly sliced ​​fennel root, reserving the fluffy greens for serving
• 6 pitted dates, thinly sliced
• 1/3 cup coarsely chopped walnuts
• 2 tbsp chopped chives
• 2 tbsp freshly squeezed lemon juice (half a large lemon)
• 6 tablespoons fruit-flavored olive oil
• Medium grain sea salt

Preparation:

1. Prepare the fish:

   
   Preheat an outdoor charcoal grill (or grill the salmon at home in a grill pan); the coals should be moderately hot, and the grate should be about 6 inches away. Place the salmon fillets on a cutting board, skin side down. Cut down the center of each piece along the center seam. Cut through the flesh, being careful not to cut the skin. Separate the fish flesh at the cut, flattening the fillets and placing them skin side down. Fold each fillet into a horseshoe shape, folding it in opposite directions to resemble a boneless salmon steak. Lightly brush both sides of each piece of fish with olive oil and sprinkle with coarse salt and black pepper.
2. Grill the salmon until the fish is firm and grill marks appear, about 2.5 minutes per side and about 1.5 minutes per side. Rotate each piece a quarter turn (90 degrees) and grill until grill marks appear, no longer than 1 minute. Flip the fillets and repeat until grill marks appear on the other side. Remove the fish from the grill and set aside. The salmon can be grilled up to 1 hour before serving.

3. Prepare the salad:

   
   Wrap the cucumber pieces in a clean linen napkin or towel, then crush them firmly with your hands to release the juices. Transfer the chopped cucumbers to a cutting board and then roughly chop. Place the cucumbers, sliced ​​fennel, dates, walnuts, onion, and some fennel greens in a salad bowl and toss gently.

4. Finish cooking the salmon and dress the salad:

   
   Preheat oven to 350°F (175°C). Place salmon fillets on a baking sheet, lightly brush each with olive oil, and bake for 3.5 minutes for medium-rare.
5. Meanwhile, dress the cucumber salad with lemon juice and 4 tablespoons of fruity olive oil. Season with sea salt and black pepper. Toss briefly, then divide evenly among 6 plates. Top each serving of salad with a piece of grilled salmon. Drizzle with olive oil, garnish each serving with fennel fronds, and serve.