10/02/19

Recipe: Grilled Salmon, Potatoes, Cucumber & Mint Salad

Hello October! It is officially fall here in Seattle and since the summery weather is on it’s way out, this light and refreshing meal is a delicious way to hold on to the sunny days. This easy summer recipe came to me while having a weekly writing date with my friend, Glenn. I didn’t know what I wanted to make for dinner and she suggested a recipe that she had seen. It involved a cucumber, mint and chili salad so I was automatically hooked.

I put my own spin on the dish and it came out delicious. The perfect dinner for two. Summer nights are made for eating outside. Especially grilling outside and that’s exactly what I did to the fish and potatoes. The potatoes are herbacious and savory. Crispy on the outside and tender on the inside. The salad is the perfect refreshing accompaniment to the dish. I put the recipe below, let me know what you think after you try it!

THE POTATOES

INGREDIENTS
2 lbs of potatoes
4 tbsp olive oil
4 garlic cloves, chopped
fresh rosemary
fresh thyme
salt and pepper

DIRECTIONS
You can cut your potatoes if they’re too large. In a medium bowl, add the olive oil, chopped garlic, generous sprigs of the fresh rosemary, thyme and finish with some salt and pepper to taste. Give that a quick stir to shake up anything that has settled. Pour the olive oil mixture over the potatoes and toss. I like using a silicone spatula to really get the potatoes coated.

Place potatoes and fresh sprigs of rosemary and thyme in foil and close like a packet. Toss on the grill for 25-30 minutes or until tender.

THE SALMON

INGRDIENTS
2-3 lbs of Salmon
1 tbsp chili sauce
1 tbsp honey
lemon
2 tbsp grapeseed oil
salt and pepper

DIRECTIONS
I was going to keep the salmon pretty simple at first but once I saw those chilis for the cucumber salad, I thought, why not play up the heat of the chili? First, whisk together some chili sauce, honey, and lime juice to create this marinade. Heat, sweetness and a little acid to break some of it down. (This was so delicious)
Brush the salmon with some grapseed oil and season with salt and pepper. I like using grapeseed oil becasue it has a high smoke point. Brush the marinade on top and then place on a hot grill. When cooking fish, a hot grill is beacause because it minimizes sticking. Cook for 6-8 minutes skin side down. Once cooked to your liking, remove from the grill and set aside.

THE SALAD

INGREDIENTS
2 cucumbers
1 red chili, sliced thinly
3 tbsp rice vinegar
fresh mint
salt and pepper

DIRECTIONS
Peel and chop the cucumbers and place them in a medium bowl. Add the chili, rice vinegar and a generous sprinkling of torn mint. Salt and pepper to taste.

Serve and enjoy!

defining devonnie-salmon-recipe

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