Careme

Ingredients

• Copper River salmon fillets

  2 fillets, about 6 oz each
• Jumbo Red Onions

  1 medium, thinly sliced $0.99
• Fresh Organic Lemons

  1 large, zested and juiced $0.99
• Cucumber

  1, thinly sliced $0.89
• Green Top Red Radishes

  1/2 bunch, thinly sliced $1.99
• Green Onions

  2, thinly sliced $1.09
• Parsley

  1/3 cup chopped $1.29
• Garlic

  2 cloves, grated or minced $0.79
• Fresh Jalapeno Peppers

  1 small, seeded and minced, optional $1.99
• Dijon mustard

  1 1/2 tablespoons
• Olive oil

  3 tablespoons, divided
• Apple cider vinegar or white wine vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Cooked rice or crusty bread

  optional, for serving
• Stoller Family Estate Willamette Valley Pinot Noir

  750 ml $24.99

Instructions

1. Prep the produce: thinly slice the red onion, cucumber, radishes, and green onions; chop the parsley; grate the garlic; zest and juice the lemon, keeping 1 tablespoon juice aside for the salad.
2. Make the yassa marinade by whisking the remaining lemon juice, lemon zest, Dijon, garlic, honey, optional jalapeño, 2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of black pepper; spoon 1 tablespoon of this mixture over the salmon and let it sit while the grill heats, about 10 minutes.
3. Heat a grill or grill pan to medium-high and oil the grates; meanwhile toss the sliced red onion with the rest of the yassa marinade in a small bowl.
4. Cook the onions in a grill-safe skillet or on the stovetop over medium heat for 8 to 10 minutes, stirring often, until softened, glossy, and lightly caramelized; add a splash of water if they darken too quickly.
5. Grill the salmon skin-side down for 4 to 5 minutes, then flip and cook 2 to 4 minutes more, until just cooked through and the center reaches 125–130°F for medium or 145°F for fully cooked.
6. While the salmon grills, make the cucumber-radish salad: toss cucumber, radishes, green onions, parsley, reserved 1 tablespoon lemon juice, vinegar, remaining 1 tablespoon olive oil, a pinch of salt, and black pepper; taste and adjust with more salt or lemon if needed.
7. Plate the salmon over the warm yassa onions, pile the cucumber-radish salad alongside, and serve with rice or bread if you want a heartier dinner.