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Grilled Salmon with Cucumber Salad

By Jason Fung, MD

Grilled Salmon with Cucumber Salad

Filled with healthy fats and fresh ingredients, this dish will leave you feeling satisfied and nourished and ready to embrace your weekend warrior. Recipe from Dr. Hyman
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Break-Fast Meal, Dinners + Mains
Cuisine American
Servings 4
Calories 415 kcal

Ingredients
  

  • 1/4 cup apple cider vinegar
  • 1 tbsp caraway seeds
  • 1 tbsp yellow mustard seeds
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 large cucumbers seedless, thinly sliced
  • 4 salmon fillets boneless, skin-on
  • 5 1/2 oz baby arugula
  • 1 Belgian endive thinly sliced
  • 1/2 cup dill fresh, chopped, plus more for garnish
  • 1 tbsp almond oil or extra-virgin olive oil
  • 1 lemon juice and zest

Instructions
 

  • Combine the vinegar, caraway seeds, mustard seeds, 1⁄2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.
  • Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1⁄4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout, about 4 more minutes.
  • While the salmon cooks, toss the arugula, endive, dill and oil with the cucumber mixture.
  • Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice and dill. Serve immediately.

Nutrition

Nutrition Facts
Grilled Salmon with Cucumber Salad
Amount per Serving
Calories
415
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
125
mg
42
%
Sodium
 
555
mg
24
%
Potassium
 
1608
mg
46
%
Carbohydrates
 
10
g
3
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
49
g
98
%
Vitamin A
 
1570
IU
31
%
Vitamin C
 
30
mg
36
%
Calcium
 
150
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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