• 4 6 oz filets salmon, skin on
• zest and juice of 1 lemon
• herbs—fennel tops, dill, basil, or parsley
• olive oil
• sea salt and freshly ground black pepper
• 1 cucumber, peeled lengthwise in strips
• 3 Tbs Wateroak yogurt
• 1 tsp red pepper flakes
• 3 Tbs chopped fresh mint or oregano
• extra virgin olive oil
Place the salmon skin side down and, using a sharp knife, slash it evenly all over on the flesh side, making the incisions about ¼” deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push into the incisions. Rub the fish lightly all over with olive oil then season with salt and pepper.
When the grill is ready, place the salmon on it, skin side down. After 4 minutes, carefully flip the salmon over and cook for a further 2 to 3 minutes on the other side. While it’s cooking, gently ease the skin away from the fish and put it on the grill to continue crisping.
Place salmon on serving platter, along with pieces of crisped skin.
Cut the cucumber in half lengthways, remove and discard the seeds, chop and mix with yogurt. Balance the flavors with the lemon juice, red pepper flakes, and half the chopped mint or oregano. Drizzle with extra virgin olive oil. Season carefully to taste with salt and pepper.
Serve with cucumber relish, drizzle with more olive oil & scatter herbs over top.
• 4 6 oz filets salmon, skin on
• zest and juice of 1 lemon
• herbs—fennel tops, dill, basil, or parsley
• olive oil
• sea salt and freshly ground black pepper
• 1 cucumber, peeled lengthwise in strips
• 3 Tbs Wateroak yogurt
• 1 tsp red pepper flakes
• 3 Tbs chopped fresh mint or oregano
• extra virgin olive oil
Place the salmon skin side down and, using a sharp knife, slash it evenly all over on the flesh side, making the incisions about ¼” deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push into the incisions. Rub the fish lightly all over with olive oil then season with salt and pepper.
When the grill is ready, place the salmon on it, skin side down. After 4 minutes, carefully flip the salmon over and cook for a further 2 to 3 minutes on the other side. While it’s cooking, gently ease the skin away from the fish and put it on the grill to continue crisping.
Place salmon on serving platter, along with pieces of crisped skin.
Cut the cucumber in half lengthways, remove and discard the seeds, chop and mix with yogurt. Balance the flavors with the lemon juice, red pepper flakes, and half the chopped mint or oregano. Drizzle with extra virgin olive oil. Season carefully to taste with salt and pepper.
Serve with cucumber relish, drizzle with more olive oil & scatter herbs over top.