Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces $20.44
• Organic Slicing Cucumbers

  2 medium $1.10
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Red Onion

  1/4 small onion $1.99
• Italian Parsley

  1/2 cup chopped leaves $1.49
• Organic Lemon

  1 large lemon, yielding 3 tablespoons juice $1.29
• Organic Garlic

  1 clove $2.89
• Extra-virgin olive oil

  2 tablespoons
• Ground sumac

  1 1/2 teaspoons
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/4 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F, for 10 minutes.
2. Stir together 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon ground sumac, 1/2 teaspoon ground cumin, 1/4 teaspoon ground turmeric, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 12 ounces Alaskan sockeye salmon fillet dry, coat it with the mixture, and marinate for 10 minutes while preparing the salad.
3. Dice 2 medium organic slicing cucumbers, chop 8 ounces organic heirloom tomatoes, thinly slice 1/4 small red onion, and chop 1/2 cup Italian parsley leaves. Toss them with 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons lemon juice, 1/2 teaspoon ground sumac, and 1/4 teaspoon kosher salt.
4. Place the coated 12-ounce fillet on the hot grill, skin-side down if applicable. Close the lid and grill for 5 minutes; carefully turn and cook for 2–4 minutes more, until the thickest part reaches 145°F.
5. Transfer to a clean plate and rest for 3 minutes while the dressed salad stands at room temperature.
6. Cut the rested portion in half, mound half the dressed salad on each of 2 plates, and serve immediately.