Grilled Salmon With Cucumber Vinaigrette


  • 1 large cucumber
  • 1 small sweet onion to yield 2/3 cup diced in 1/4-inch cubes
  • ½ cup sushi vinegar
  • ½ cup mirin (sweet rice wine)
  • A few sprigs cilantro to yield 1 1/2 tablespoons, finely chopped
  • 1 tablespoon lemon juice
  • Enough fresh or frozen ginger for 1 teaspoon, finely chopped
  • 1 pound salmon fillet
  • Nutritional Information
    • Nutritional analysis per serving (3 servings)

      403 calories; 20 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 32 grams protein; 83 milligrams cholesterol; 97 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 servings


  1. Scrub the cucumber, but do not peel it. Cut off the ends, and cut the cucumber in half. Seed, and dice into 1/2 inch cubes.
  2. Chop the onion, and combine all the ingredients except the salmon in a food processor. Process until coarsely pureed. Refrigerate while preparing the salmon.
  3. Prepare stove-top grill. Grill the salmon, following the Canadian rule: measure at the thickest part and grill 8 to 10 minutes to the inch.
  4. Serve with the cucumber vinaigrette.

You Might Also Like