Grilled Salmon with Brothy Cukes and Chili Crisp

SERVES: 4 ACTIVE TIME: 25MINS TOTAL TIME: 25MINS

PRODUCE

2 English cucumbers
2 limes

PANTRY

Koshersalt
Olive oil
Chili crisp, for drizzling

DAIRY

½ cup buttermilk

MEAT

1 ½ lb skin-on salmon, ( or other skin on fish– snapper, sea bass etc.)

COOK

Preheat a grill for medium heat:
Make the cuke salad: Cut 2 English cucumbers in half lengthwise. Place cut sides down on cutting board and smash with a rolling pin or wine bottle to split the cukes into irregular pieces. Use a knife to cut it further into bite sized pieces. Place in medium bowl along with 1 finely grated garlic clove, the zest of 2 limes and the juice of 1 of them, and ½ cup buttermilk. Season with salt. Divide the cucumber salad and its juices among 4 shallow serving bowls.
Cook the salmon: Preheat a grill for medium heat (or arrange a rack in the upper third of your oven and preheat your broiler.) Pat 1½ lbs salmon dry. Season all over with salt and lightly rub all over with olive oil. If you’re grilling: grease the grates of your grill with oil with an oil soaked paper towel. Arrange the salmon on the grill, skin side down and cook, covered, keeping an eye on it to be sure the skin doesn't burn, until the skin is nice and crisp and charred in places, 6-7 minutes. Use two spatulas or spoons to lift and flip the fish away from you. Cook, covered, until just barely cooked through (or less if you prefer it medium rare). NOTE! If the skin does not release easily, and gets stuck to the grates–NO PROB! You can always let the skin crisp on the grill on its own a bit longer, and then tear it up and serve it on top of the salmon later on– it’s hard to nail crispy skin on the grill! Even I can’t do it most of the time. If you’re broiling: arrange the salmon, skin side up on a small rimmed baking sheet and roast until just shy of cooked through, 5-7 minutes. The flesh should be just barely opaque, it’s okay if there are some areas that are still partly translucent. If the skin looks like it’s burning and the salmon isn’t yet cooked through, move the baking sheet down to a lower rack in the oven while it finishes.
Serve: Break the salmon into large flaky pieces, and arrange on top of the cucumber salad. Drizzle with chili crisp, to your liking. Squeeze the juice of the remaining lime over everything and serve! This can sit out and be served at room temperature or be served chilled, or hot–you choose!

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Last updated 1 year ago

PRODUCE

2 English cucumbers
2 limes

PANTRY

Koshersalt
Olive oil
Chili crisp, for drizzling

DAIRY

½ cup buttermilk

MEAT

1 ½ lb skin-on salmon, ( or other skin on fish– snapper, sea bass etc.)

COOK

Preheat a grill for medium heat:
Make the cuke salad: Cut 2 English cucumbers in half lengthwise. Place cut sides down on cutting board and smash with a rolling pin or wine bottle to split the cukes into irregular pieces. Use a knife to cut it further into bite sized pieces. Place in medium bowl along with 1 finely grated garlic clove, the zest of 2 limes and the juice of 1 of them, and ½ cup buttermilk. Season with salt. Divide the cucumber salad and its juices among 4 shallow serving bowls.
Cook the salmon: Preheat a grill for medium heat (or arrange a rack in the upper third of your oven and preheat your broiler.) Pat 1½ lbs salmon dry. Season all over with salt and lightly rub all over with olive oil. If you’re grilling: grease the grates of your grill with oil with an oil soaked paper towel. Arrange the salmon on the grill, skin side down and cook, covered, keeping an eye on it to be sure the skin doesn't burn, until the skin is nice and crisp and charred in places, 6-7 minutes. Use two spatulas or spoons to lift and flip the fish away from you. Cook, covered, until just barely cooked through (or less if you prefer it medium rare). NOTE! If the skin does not release easily, and gets stuck to the grates–NO PROB! You can always let the skin crisp on the grill on its own a bit longer, and then tear it up and serve it on top of the salmon later on– it’s hard to nail crispy skin on the grill! Even I can’t do it most of the time. If you’re broiling: arrange the salmon, skin side up on a small rimmed baking sheet and roast until just shy of cooked through, 5-7 minutes. The flesh should be just barely opaque, it’s okay if there are some areas that are still partly translucent. If the skin looks like it’s burning and the salmon isn’t yet cooked through, move the baking sheet down to a lower rack in the oven while it finishes.
Serve: Break the salmon into large flaky pieces, and arrange on top of the cucumber salad. Drizzle with chili crisp, to your liking. Squeeze the juice of the remaining lime over everything and serve! This can sit out and be served at room temperature or be served chilled, or hot–you choose!