Grilled Salmon with Cucumber Salad Australia
Transport your taste buds to sunny Australia with this vibrant recipe for Grilled Salmon with Cucumber Salad. Perfectly seared, flaky salmon fillets—marinated with olive oil, zesty lemon juice, and garlic—are paired with a refreshing cucumber salad bursting with fresh dill, sweet cherry tomatoes, red onion, and tangy feta cheese. The simple yet flavorful red wine vinaigrette adds a delightful balance of acidity and sweetness to complement the rich, grilled salmon. Ready in just 25 minutes, this healthy and easy recipe is ideal for summer barbecues, light lunches, or a quick yet impressive dinner. Serve it with a sprinkle of extra dill and a lemon wedge for a bright, elegant finish that’s as appealing to the eye as it is to the palate. Keywords: grilled salmon, cucumber salad, Australian recipe, quick dinner ideas, healthy seafood recipes.
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Recipe Information
Ingredients
- 4 pieces salmon fillets, skin-on
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 large cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 0.5 cup feta cheese, crumbled
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
Instructions
Preheat your grill or grill pan over medium-high heat.
In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Brush the salmon fillets with the olive oil mixture, ensuring the flesh side is well coated.
Place the salmon fillets skin-side down on the preheated grill. Grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and set aside.
While the salmon is grilling, prepare the cucumber salad. In a large mixing bowl, combine the thinly sliced cucumber, cherry tomatoes, red onion, and fresh dill.
In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of honey, and a pinch of salt and pepper. Pour this dressing over the cucumber salad and toss to coat.
Gently fold in the crumbled feta cheese just before serving.
Plate the grilled salmon alongside a generous serving of cucumber salad. Optionally, garnish with extra dill and a lemon wedge.
Serve immediately and enjoy your fresh and vibrant Grilled Salmon with Cucumber Salad Australia!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 14.4 mcg | 72% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
