Grilled salmon and charred cucumber salad

INGREDIENTS

• 4 4-oz fillets salmon
• 2 tablespoons olive oil divided
• 2 cucumbers thoroughly rinsed and seeds removed
• 1 tablespoon sesame oil
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 cup corn kernels drained and rinsed
• 1/2 leek thoroughly rinsed and sliced into thin rounds
• 1 lime juiced
• 1/4 cup mint leaves chopped
• 1 dash salt
• 1 dash pepper

DIRECTIONS

1. About 20 minutes before grilling, remove salmon from refrigerator and start heating the grill to high.
2. Cut cucumbers in half lengthwise.
3. Meanwhile, either on the grill in a cast iron OR on a stove top heat sesame oil. Once hot, gently lay cucumbers flesh side down and sear. The idea is to get a nicely charred edge. You may need to work in batches; set each aside as they are finished cooking.
4. Once finished with the cucumber, add 1/2 the olive oil and sauté cumin, curry, corn kernels, and leek. Adjust seasonings as desired. Remove from heat when leeks become translucent and warmed.
5. Cut cucumbers into half moons, ½” thick and toss in the corn mixture. Add fresh lime juice and mint leaves. Set aside.
6. Brush the salmon steaks with remaining olive oil and season with salt and pepper. Place on grill for 5-7 minutes, flipping once until it is cooked through.
7. Serve salmon with charred cucumber

NUTRITION INFORMATION
Calories: 319 kcal
Carbohydrate: 16 g
– Added sugar: 0 g
– Fiber: 2.82 g
Protein: 27 g
Total fat: 18 g

Recipe by Ranelle Kirchner, Chef RDN