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Grilled Salmon with Smashed Cucumber-Date Salad
Ingredients
  • subheading: Grilled Salmon:
  • One 2 ½-pound center-cut skin-on salmon fillet, cut into 6 equal pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • subheading: Cucumber-Date Salad:
  • 2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces
  • ¾ cup finely sliced fennel, feathery fronds reserved for the garnish
  • 6 Medjool dates, pitted and cut in slivers
  • ⅓ cup coarsely chopped walnuts
  • 2 tablespoons minced fresh chives
  • 2 tablespoons fresh lemon juice (½ a large lemon)
  • 6 tablespoons fruity olive oil (preferably from Spain)
  • Medium-coarse sea salt (preferably Maldon from England)
  • Fresh ground black pepper
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