A refreshing cucumber salsa with grilled salmon makes for a fantastic summer entrée. Many varieties of trout are readily available. I prefer either Rainbow or Salmon trout, which have a delicate and nutty flavour. Trout cooks quickly and is a favourite among those who don’t like stronger-tasting fish, and goes particularly well with this flavourful cucumber salsa.
1. In a bowl, combine the cucumber, red pepper, feta, onion, oil, lemon zest and juice, garlic, salt and pepper, and dill. Spread over a serving dish.
2. Stovetop: Heat a large skillet over high heat. Lightly spray with vegetable oil. Place the fish skin side down in the hot pan and cook for about 3 minutes, just until the skin is crispy. Turn over, reduce the heat to medium-high and cook just until the fish is opaque and flakes easily with a fork.
Barbecue: Preheat oiled grill or BBQ to 400 F. Place salmon skin side up on grill. Let cook for 2-3 minutes. Rotate ¼ of a turn to get grill marks. Cook for another 2-3 minutes. Turn salmon over and continue cooking until salmon is just done.
3. Place the cooked fish skin side up on top of the cucumber salsa. Serve.
1 1/2 cups diced English cucumber (unpeeled)
1/2 cup diced red bell pepper
2 1/2 oz crumbled light feta cheese
1/4 cup diced red onion
2 tsp olive oil
1 tsp freshly grated lemon zest
1 Tbsp fresh lemon juice
1 tsp minced garlic
Salt and pepper
2 Tbsp chopped fresh dill or flat-leaf parsley leaves
1 lb rainbow trout fillet (skin-on)
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Nutritional Information per Serving
Carbohydrates 4.4 g
Fibre 1.2 g
Protein 24 g
Fat 9.9 g
Saturated Fat 3.2 g
Cholesterol 65 mg
Sodium 359 mg